Salmon with Coriander Dal

This meal is one of my newly discovered favourites! It makes enough for 2 portions and the dal its self freezes very well so that the second portion can be eaten some other time or you can impress your friends or parter with the tasty and simple meal. I’ll usually eat the first portion of this with salmon and then use the rest another day with chicken, pork, turkey or what ever else I have in the house.

• 75g Red Lentils
• 1 Small Onion
• 1 Red Chilli
• 2 Tomatoes
• 400ml Chicken Stock (Made with boiling water and 2 chicken stock cubes)
• 1 teaspoon of Garam Masala
• Half teaspoon of Tumeric
• 1 Salmon Fillet (Skinless and Boneless)
• Rice (50g of rice serves 1 person.)
• A bunch of coriander

1. Chop the onion, chilli and tomatoes up finely and bung them in the pan
2. Add the lentils, spices and chicken stock. Bring this all to the boil and then simmer for 20 minutes
3. While this is going on get the rice cooking (follow the ingredients on the pack)
4. Now coat the salmon in some oil, season it with salt and pepper and a small amount of Garam Masala. You can either cook this in a pan for a few minutes either side or put it under the grill for 6 minutes each side.
5. Finely chop the coriander and mix this though the dal just before you are ready to serve up.
6. Serve up the rice, spoon some dal on and place the salmon on top.

Freeze the rest of the dal for another night.