Gluten and Dairy Free Tandoori Salmon with Green Lentil Curry

serves / makes 4 people
40 prep time
40 mins cooking time


I thought this was a bit of a different take on a traditional curry served with rice and naan bread. The green lentils used i the curry are high in dietary fibre, protein and iron making this a nutritious dish.




For the green lentil curry:

  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 1 pepper, diced
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • 1 tablespoon curry powder
  • 100g dried green lentils
  • 2 * 400g can of chopped tomatoes
  • salt and pepper for seasoning

For the tandoori salmon:

  • 4 salmon steaks
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon curry powder
  • 1 tablespoon garam masala


To make the green lentil curry:

  • Wash the green lentils and place in a pan of salted water
  • Bring to the boil and simmer for 20 minutes
  • Drain the lentils and set aside until required
  • In a large pan place the olive oil, onion, garlic, pepper, garam masala, cumin, cumin seeds, chilli powder and curry powder
  • Saute over a medium heat for 5 minutes
  • Add the cans of chopped tomatoes and simmer for 5 minutes
  • Stir in the cooked lentils and cook on a low heat for 10 minutes
  • Season with salt and pepper

To make the tandoori salmon:

  • Drizzle the olive oil and lemon juice over the salmon steaks
  • Season with salt and pepper
  • Sprinkle the garam masala and curry powder
  • Heat a shallow pan over a medium to high heat
  • Cook the salmon steaks over 3-5 minutes on each side

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