For You

Prep: About 25 minutes
Roast: About 15 minutes
Makes: 4 min-dish servings
2¼ cups of water; 1 cup sabut masoor (brown lentils); salt & ground black pepper; 4 salmon fillets (about 170gm each); 1 t0 2 small oranges; 1tsp Dijon mustard; 2tbsp plus 1tbsp olive oil; ½ cup fresh tulsi (basil); 2 medium shallots, finely chopped; ½ cup parsley leaves, chopped
1. Preheat oven to 400°F/200°C. In a saucepan, combine water, mansoor, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer till masoor is tender. Drain.
2. Grease a glass baking dish. Arrange fish, skin side down. Sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes or just until opaque.
3. While salmon is roasting, prepare dressing: From oranges, grate 1 teaspoon peel and squeeze ½ cup juice. In small bowl, whisk peel and juice with mustard, 2 tablespoons oil, salt and pepper. Stir in basil.
4. In non-stick skillet, heat remaining 1 teaspoon oil over medium heat. Add shallots and cook 2 minutes, stirring. Stir in masoor.
5. Remove skillet from heat; stir in parsley and half dressing. Spread dal mixture on platter. Arrange salmon on top; drizzle with dressing.

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