Looking for a new way to serve up salmon? Our Indian-inspired salmon with quick dhal recipe is a weeknight wonder.
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Place the salmon in a large bowl. Add 1 tbs curry paste and gently turn salmon to coat. Set aside for 15 mins to develop the flavours.
Heat the ghee or oil in a large deep frying pan over medium-high heat. Add the onion, carrot and celery and cook, stirring, for 5 mins or until the onion is tender. Add the remaining curry paste and cook, stirring, for 1 min or until aromatic. Add the lentils, chickpeas, curry leaves and coconut milk and bring to a simmer. Cook, stirring, for 2-3 mins or until the lentil mixture thickens slightly.
Heat a barbecue grill or chargrill on medium. Spray the salmon with olive oil spray. Cook for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest.
Spray the baby broccoli or caulini with olive oil spray. Cook on the grill, turning, for 2-3 mins or until tender and lightly charred.
Spoon the dhal among serving plates. Top with the salmon, baby broccoli or caulini. Sprinkle with the coriander and serve with the lemon wedges.