Tandoori Salmon with Spiced Lentils

Tandoori Salmon with Spiced Lentils
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Tandoori Salmon with Spiced Lentils.
This vibrant main course marries the smoky, spiced punch of tandoori-style salmon with the earthy comfort of cumin- and turmeric-infused lentils. It’s both deeply satisfying and surprisingly easy to make.

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Yields4 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
For the Tandoori Salmon
 4 salmon fillets (approx. 5–6 oz each), skin on or off
 ½ cup plain Greek yogurt
 1 tbsp lemon juice
 2 cloves garlic, minced
 1 inch piece fresh ginger, grated
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp ground coriander
 ½ tsp turmeric
 ½ tsp garam masala
 ¼ tsp cayenne pepper (optional for heat)
 Salt, to taste
 1 tbsp vegetable oil (for cooking)
For the Spiced Lentils
 1 cup red or yellow lentils (masoor dal)
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 inch piece ginger, grated
 1 tsp ground cumin
 ½ tsp turmeric
 ½ tsp chili flakes or powder (optional)
 2 tbsp tomato paste
 3 cups vegetable or chicken stock
 Salt, to taste
 1 tbsp ghee or oil
 Chopped cilantro, for garnish
 Lemon wedges, to serve
Marinate the Salmon
1

  1. In a bowl, whisk together yogurt, lemon juice, garlic, ginger, and all spices.

  2. Season salmon fillets with salt.

  3. Coat the salmon in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).

Prepare the Spiced Lentils
2

  1. Rinse the lentils thoroughly under cold water until the water runs clear.

  2. In a saucepan, heat ghee/oil over medium heat. Add onion and sauté for 5 minutes.

  3. Add garlic, ginger, cumin, turmeric, and chili powder. Cook for 1–2 minutes.

  4. Stir in tomato paste, followed by the lentils.

  5. Pour in the stock and bring to a boil. Reduce heat and simmer, uncovered, for 20–25 minutes, until lentils are tender and stew-like. Add more liquid if needed.

  6. Season to taste and keep warm.

Cook the Salmon
3

  1. Preheat grill, grill pan, or oven broiler to medium-high.

  2. Remove excess marinade from salmon (don’t scrape it all off—just a bit).

  3. Grill or sear for 3–4 minutes per side, or until nicely charred and cooked to preferred doneness.

Assemble and Serve
4

  • Spoon a generous portion of spiced lentils onto each plate.

  • Top with grilled tandoori salmon.

  • Garnish with fresh cilantro and lemon wedges.

  • Optional: Add a side of warm naan or basmati rice.

Tips & Variations
5

  • Yogurt substitute: Use coconut yogurt for a dairy-free option.

  • Lentils too thick? Add a splash of water or coconut milk.

  • Extra veggies? Stir in baby spinach or chopped kale into the lentils during the last 5 minutes of cooking.

Serving Suggestions
6

Pair with:

 

  • Cucumber raita

  • Mango chutney

  • A crisp lager or dry Gewürztraminer

Ingredients

For the Tandoori Salmon
 4 salmon fillets (approx. 5–6 oz each), skin on or off
 ½ cup plain Greek yogurt
 1 tbsp lemon juice
 2 cloves garlic, minced
 1 inch piece fresh ginger, grated
 1 tsp ground cumin
 1 tsp paprika
 ½ tsp ground coriander
 ½ tsp turmeric
 ½ tsp garam masala
 ¼ tsp cayenne pepper (optional for heat)
 Salt, to taste
 1 tbsp vegetable oil (for cooking)
For the Spiced Lentils
 1 cup red or yellow lentils (masoor dal)
 1 small onion, finely chopped
 2 cloves garlic, minced
 1 inch piece ginger, grated
 1 tsp ground cumin
 ½ tsp turmeric
 ½ tsp chili flakes or powder (optional)
 2 tbsp tomato paste
 3 cups vegetable or chicken stock
 Salt, to taste
 1 tbsp ghee or oil
 Chopped cilantro, for garnish
 Lemon wedges, to serve
Tandoori Salmon with Spiced Lentils
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