Ingredients
1
cup plain fat-free yogurt
1
English (seedless) cucumber, diced
1/4
cup finely chopped fresh cilantro
2
green onions, finely chopped
2
teaspoons olive oil
1/2
cup finely chopped yellow onion
2
teaspoons ground cardamom
1
teaspoon salt
2
cups red lentils (dal), rinsed, drained
1
can (28 oz) fire-roasted diced tomatoes, undrained
3
cups water
1
tablespoon olive oil
1/2
teaspoon salt
2
tablespoons garam masala
8
salmon fillets, skin on (4 oz each)
Preparation
In medium bowl, mix Raita ingredients. Cover; refrigerate until ready to serve.
In 4-quart saucepan, heat 2 teaspoons oil over medium heat until hot. Add yellow onion; cook and stir about 4 minutes or until soft. Add cardamom and salt; cook and stir 30 seconds. Add lentils, tomatoes and water. Increase heat to medium-high; heat to boiling. Reduce heat to medium-low. Cover; cook about 30 minutes, stirring frequently, until lentils are soft and liquid is absorbed.
Meanwhile, in medium bowl, beat 1 tablespoon oil, 1/2 teaspoon salt and the garam masala. Add salmon; toss to coat.
Heat 10-inch skillet over medium-high heat. Place salmon fillets in skillet, skin side down. Cook 5 to 6 minutes on each side or until fish flakes easily with fork.
To serve, divide dal evenly among 8 serving plates. Top with salmon and raita.
