GLUTEN-FREE INDIAN SPICED SALMON WITH DAL AND RAITA

Gluten-Free Indian Spiced Salmon with Dal and Raita image

Here's a tasty way to get your fish fix that your whole family will love.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 15

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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)

Steps:

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.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 4 g, TransFat 0 g