Good Mood Food: Crispy Masala Salmon

Nutrition per serve

Ingredients

• 1pcs onion
• 2pcs tomato
• 100g red split lentils
• 10g masala seasoning
• 1pcs vegetable stock cubes
• 50g baby spinach leaves
• 20g slivered almonds
• 2pcs Tasmanian salmon fillets
• 130g natural yoghurt
• 2g chilli flakes
• 23ml extra virgin olive oil
• 500ml (2 cups) boiling water

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Finely chop the tomatoes.
2. Step 2 — Start cooking dhal
   Heat 1 tbs extra virgin olive oil in a medium saucepan over medium-high heat. Cook the onion and tomato, stirring, for 4-5 mins until softened. Add the lentils, half the masala seasoning and 500ml (2 cups) boiling water and bring to the boil. Cover, then reduce the heat to medium and cook, stirring occasionally, for 10 mins.
3. Step 3 — Finish cooking dhal
   Crumble 1 stock cube* into the dhal and stir to dissolve. Cook, uncovered, stirring occasionally, for a further 10 mins or until thickened. Stir in the spinach to wilt slightly. Remove from the heat. Taste, then season with salt and pepper.
4. Step 4 — Toast almonds
   Meanwhile, put the almonds in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan and reserve the pan.
5. Step 5 — Prep salmon
   Combine the remaining masala seasoning and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Add the salmon and turn to coat.
6. Step 6 — Cook salmon and serve
   Heat the reserved pan over medium-high heat. Cook the salmon, skin-side down, for 3-4 mins until the skin is crisp. Turn and cook, flesh-side down, for a further 2-3 mins until just cooked or cooked to your liking (see cooking tip). Divide dhal, salmon and yoghurt among bowls. Scatter with the almonds and a pinch of chilli flakes* to serve (or omit chilli if preferred).

Allergens

Sulphites, Almond, Fish, Milk