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Emma’s Seared Salmon with Creamy Spiced Dhal

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Recipe Ingredients

  • 2 tsp mustard seeds
  • 2 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 onion, fi nely diced
  • 4 garlic cloves, crushed
  • 2,5cm fresh ginger, grated
  • 410g can lentils, rinsed and drained
  • 290g can Nestlé Sterilised Dessert Cream
  • 1 tbsp butter
  • 4 x 150g salmon fi llets
  • salt and pepper to taste
  • handful fresh coriander, finely chopped
  • fresh lemon slices or wedges, to serve

Recipe Directions

1. In a large pot, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl.

2. In the same pot, heat half the olive oil over a low heat. Add the onion, garlic and ginger, and soften for 10 minutes, adding a little water if the mixture looks like it might burn.

3. Tip the lentils and toasted seeds into the pot, then stir for a couple of minutes before pouring in the Nestlé Sterilised Dessert Cream. Bring to a gentle boil, then immediately cover the pot. Reduce the heat to a low setting and leave to simmer for about 15 minutes, stirring every now and then to make sure the mixture isn’t sticking. If it starts to get too thick, add a little water.

4. In a separate pan, heat the remaining olive oil and the butter. Place the salmon fillets in the pan, fl esh fi rst, and gently fry for 3 minutes or until crisp.

5. Turn over and season with salt and pepper. Fry the fi llets for another 3 minutes or until just cooked.

6. To serve, add the chopped coriander to the lentil dhal and plate into shallow bowls. Top each portion with a salmon fillet.

7. Garnish with lemon slices or wedges.

Each Serving:

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