Curried salmon, spiced cauliflower “rice” and lentil daal Recipe

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Curried salmon, spiced cauliflower “rice” and lentil daal Recipe

Curried salmon, spiced cauliflower “rice” and lentil daal

Curried salmon, spiced cauliflower “rice” and lentil daal. Great recipe for Curried salmon, spiced cauliflower "rice" and lentil daal. Remove pan from the heat and add chopped parsley. Rub the spice mixture evenly over salmon fillets. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. To cook Curried salmon, spiced cauliflower “rice” and lentil daal you need 18 ingredients and 8 steps quickly.

The ingredients needed to make Curried salmon, spiced cauliflower “rice” and lentil daal:

of Salmon
2 of salmon fillets
2 tsp of mild curry powder
of Cauliflower rice
2 of large cauliflower
2 tsp of tikka powder
1 tsp of nigella seeds
of Daal
1 can of green lentils
1 of red onion
1 of red chilli
1 clove of garlic
1 of red pepper
1 of large carrot
1 tsp of cumin
1 tsp of garam masala
1 tsp of mixed herbs
150 ml of stock

Steps to make Curried salmon, spiced cauliflower “rice” and lentil daal:

Cut the onion, pepper, carrot, garlic and chilli into small cubes or cut them all in a food processor
In a hot pan sauté the vegetables until they start to soften.
Drain the lentils and add them to the pan, along with the spices and stock. Reduce on a low heat.
In a food processor dice the cauliflower into small pieces. You can also use a cheese grater but this takes time!
Mix in the tikka powder, nigella seeds and salt to taste.
In a pan sauté the cauliflower on a high heat then add 100ml of water and reduce until its light and fluffy.
Rub curry powder into the salmon with some salt then sear in a hot pan, skin side down first.
Serve with yogurt or raita

Options include red and yellow lentils, mung beans, lobiya (black-eyed peas), and chickpeas, among others. It's easy to modify a dahl to make it mild or spicy or to create a full dahl-based meal or a side dish. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Other lentils can be used as well – see notes for directions and notes on other lentil types.

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