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Salmon Dahl
January 8, 2026
- 2 ASC-labeled salmon fillets
- 15 oz can of green lentils
- Red onion - finely chopped
- 1 garlic clove
- 1 tsp chili powder
- 1 tsp curry powder
- 1 thumb sized piece of root ginger - finely chopped
- 20 oz of water, approx.
- 1 can of coconut milk, approx. 13 oz
- 2 cups of spinach
- 1 lime
- Salt and pepper, to taste
Ingredients
Quick
Instructions / Directions
Serves: 2- Finely dice the onion and fry in vegetable oil until softened.
- Add garlic, ginger, and powdered spices. Stir well.
- Add lentils and half the water, then cover and simmer for 10 minutes. Check and add more water if needed.
- Pan-fry the seasoned salmon fillets in vegetable oil, skin side down. Dust with chili and curry powder for color and flavor.
- After 4 minutes, carefully turn the salmon and let the spices caramelize for another 4 mins
- Cook lentils for 20 minutes total, then add spinach and let it wilt.
- Season with salt and pepper, then stir in coconut milk.
- Serve the dahl in bowls.
- Flake the salmon over the dahl.
- Squeeze lime juice on top and sprinkle with fresh cilantro.
- Finish by placing the crispy salmon skin on top for a gourmet touch. Enjoy!