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Griddled Indian Salmon with Spiced Lentil Salad

Griddled Indian salmon fillet with a beautifully spiced lentil salad. The delicious spice rub is made from the likes of cumin, cayenne pepper and coriander.

From the book

Introduction

A spice rub can transform plain chicken or fish into a masterpiece

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Ingredients

For the spice rub:
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp cayenne pepper
½ tsp sea salt
1 garlic clove, grated
1½ tbsp vegetable oil
4 fresh salmon fillets
For the salad:
200g (7oz) Puy lentils
3cm (1½in) piece of fresh ginger, peeled and sliced
1 tsp turmeric
3 spring onions, sliced
1 red pepper, seeded and chopped
¼ cucumber, cut into small pieces
A small bunch of fresh coriander leaves
For the dressing:
1 tsp ground cumin
1 tsp ground coriander
¼ tsp cayenne pepper
½ heaped tsp sea salt
1 garlic clove, grated
Juice of ½ lemon
2–3 tbsp extra virgin olive oil

Essential kit

You will need a griddle pan.

Method

To make the spice rub, mix all the dry spices together in a bowl. Add the garlic and oil. Mix thoroughly and rub over the salmon fillets. Chill in the fridge for at least 1 hour.

Place the lentils, sliced ginger and turmeric in a large saucepan. Cover with water and bring to the boil. Reduce the heat and simmer for approximately 20 minutes until the lentils are tender. (You may need to add more water as the lentils absorb quite a lot while cooking.) Strain off any excess water and leave to cool.

Heat a griddle pan on high and when it starts to smoke lay on the salmon fillets. Grill for 3 minutes on each side or until you are confident the salmon has just cooked through. You really want it a little underdone so it’s juicy and opaque in the middle, but feel free to cook it however you like.

In the meantime, make the dressing. Put all the ingredients in a small bowl and mix thoroughly.When the lentils have cooled, add the spring onions, red pepper, cucumber and coriander leaves, mix gently and then add the dressing and mix gently once more. Spoon the lentil salad onto plates and top with the fillets of salmon. Drizzle any of the salmon juices over and get stuck in!

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From the book: My Kitchen Table: 100 Foolproof Suppers

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