Tuesday, March 1, 2011

Crispy Skin Salmon With A Mild Yellow Split Pea Dahl - "Malaysian Monday 30"

I was trying to be a little creative with this week's MM post by coming up with something a little different. Some of my oldest and dearest friends back home are of Indians background so I have been very lucky to have tasted some of the best home cooked Indian food in Malaysia. There was always a delicious yellow split pea dahl among the offerings; I thought something similar might work well with a piece of crispy skin salmon and it did so very beautifully. Trout, snapper or baranmundi will work equally well this way. 
I will be posting the 8th roundup this following Monday and it is not to late to send in your entries as long as they reach me by Sunday.

recipe from the tummies' kitchen
serves 2 as a one dish meal
you'll need;
2 pieces of salmon fillets with skin on
salt and pepper to taste
vegetable oil for frying
coriander leaves for garnish
1 red chili, sliced for garnish
1 yellow chili, sliced for garnish

for the yellow split pea dahl;
1 cup of yellow split pea, soaked in water for 2 hours, rinsed and drained well
3 sticks of celery, finely diced
2 carrot, finely diced
1 onion, finely chopped
12 curry leaves
1 tsp of black mustard seeds
2 tsp of cumin powder
3 tsp of coriander powder
2 tsp of chili powder
1.5 tsp of turmeric powder
2 potatoes, peeled and diced
200 ml of coconut milk
500 ml of stock
2 pieces of tamarind peel
salt and pepper to taste

Prepare the vegetables for the dahl.

Pin bone the salmon fillets and make cuts at 1 cm intervals on the skin side of the fillets.

Heat up a little oil in a pot, add in the mustard seeds and curry leaves. When the seeds start popping add the spices and continue to cook for a minute or two. Next throw in the chopped vegetables (except for the potato) and cook until vegetables are soften.

Add yellow split peas, stock, tamarind peels and coconut milk and simmer until yellow split peas are almost tender. Potato cubes can be added and cook until tender. Check for seasonings.

Pan fry salmon fillets skin sides down for 2 minutes then turn and cook for another 2 to 3 minutes according to how you like your fish done.

Serve salmon with the hearty dahl and garnish with sliced chillies and coriander leaves.

I am hosting the March event so please send all your entries to sureshchong@yahoo.com. For more informations about MMM please click Here.


  1. Bet this crisp skin salmon steak taste HEAVENLY!

  2. Oh yum... I have not thought of using the dahl as a base for the fish before...

  3. Mmm, so tasty! I love dhal. Don't think I've ever thought about serving it with crisp skinned fish.

  4. wow! This really looks great. Will try this out this weekend. Thanks for sharing :)

  5. Love salmon, love dhal but never had them together! Looks splendid!


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