Ginger Dal With Salmon With Mint Sauce
Ginger Dal With Salmon With Mint Sauce
A bright ginger dal served with tender salmon and a cool mint yogurt sauce. Fresh ginger, lentils, lemon, and mint make this a satisfying dinner that feels light but still comforting.
Total time: 40 minutes
Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- 4 salmon fillets, about 5 oz each
- 1 cup red lentils, rinsed
- 3 cups low-sodium vegetable stock or water
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 1/2 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp chili flakes, optional
- 2 tbsp olive oil, divided
- 1 tbsp lemon juice, plus wedges for serving
- 1/2 cup plain Greek yogurt
- 1/3 cup fresh mint leaves, finely chopped
- 1 small cucumber, seeded and finely diced
- Salt and black pepper, to taste
Instructions
- Warm 1 tablespoon olive oil in a saucepan over medium heat. Add the onion with a pinch of salt and cook for 4 minutes, until softened.
- Stir in the garlic, ginger, turmeric, cumin, coriander, and chili flakes. Cook for 30 seconds, just until fragrant.
- Add the lentils and stock. Bring to a simmer, then cook for 18 to 22 minutes, stirring occasionally, until the lentils are soft and creamy. Add a splash of water if the dal thickens too much.
- While the dal cooks, mix the yogurt, mint, cucumber, lemon juice, a pinch of salt, and black pepper in a small bowl. Chill until ready to serve.
- Pat the salmon dry and season both sides with salt and pepper. Heat the remaining tablespoon of olive oil in a nonstick skillet over medium-high heat.
- Cook the salmon for 3 to 4 minutes per side, depending on thickness, until browned outside and just cooked through in the center.
- Taste the dal and adjust with salt, pepper, and a squeeze of lemon. Spoon the dal into shallow bowls, top with salmon, and finish with the mint sauce.
Serving Tip
Serve with warm naan, steamed basmati rice, or a simple cucumber salad for a fuller meal.