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.
In a bowl, whisk together yogurt, lemon juice, garlic, ginger, and all spices.
Season salmon fillets with salt.
Coat the salmon in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
Rinse the lentils thoroughly under cold water until the water runs clear.
In a saucepan, heat ghee/oil over medium heat. Add onion and sauté for 5 minutes.
Add garlic, ginger, cumin, turmeric, and chili powder. Cook for 1–2 minutes.
Stir in tomato paste, followed by the lentils.
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.
Season to taste and keep warm.
Preheat grill, grill pan, or oven broiler to medium-high.
Remove excess marinade from salmon (don’t scrape it all off—just a bit).
Grill or sear for 3–4 minutes per side, or until nicely charred and cooked to preferred doneness.
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.
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.
Pair with:
Cucumber raita
Mango chutney
A crisp lager or dry Gewürztraminer
4 servings