- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Looking for a new way to serve up salmon? Our Indian-inspired salmon with quick dhal recipe is a weeknight wonder.
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + 15 mins marinating and 5 mins resting time
Ingredients
- 4 Coles Responsibly Sourced* Tasmanian Salmon Portions Skin On
- 1/4 cup (75g) korma curry paste
- 1 tbs ghee or olive oil
- 1 red onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stick, finely chopped
- 400g can lentils, rinsed, drained
- 125g can chickpeas, rinsed, drained
- 1 stem curry leaves
- 270ml can coconut milk
- 2 bunches baby broccoli or caulini
- Coriander leaves, to serve
- Lemon wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Spoon the dhal among serving plates. Top with the salmon, baby broccoli or caulini. Sprinkle with the coriander and serve with the lemon wedges.
Recipe tip
COOK. STORE. SAVE.
You’ll have curry paste and coriander leaves left over after making this recipe. Use them to make the vibrant Vegetable Korma Curry.
