Ginger Salmon with Spicy Dhal
50g fresh ginger, peeled and grated
3 garlic cloves, grated
1 tbsp mustard seeds
4 x 120g skinless salmon fillets
For the dhal
300g red lentils, rinsed
1 tsp cumin seeds
½ tbsp olive oil
1 onion, finely chopped
1 green chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp garam masala
1 tsp ground turmeric
4 tomatoes, finely chopped
260g young leaf spinach
Mix the ginger, garlic and mustard seeds with a pinch of salt and 1 tbsp water to make a paste. Spread the paste over the salmon then cover and marinate in the fridge for at least 1 hour.
To make the dhal, bring a large pan of water to a boil, add the lentils and simmer for 20-25 minutes until tender. Drain.
While the lentils are cooking, dry-fry the cumin seeds over a medium heat until they start to pop. Remove the seeds from the pan, reduce the heat to medium-low and fry the onion for 5 minutes until soft. Add the chilli and garlic and cook for 2 minutes before adding the garam masala and turmeric.
Return the toasted cumin seeds to the pan and cook for 2-3 minutes. Remove from the heat and stir the mixture into the lentils with the tomatoes and spinach.
Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Put the salmon on a lined baking tray and bake for 12-15 minutes, until cooked through. Serve with the spicy dhal.