Rinse and drain the lentils. Fry the spices and onion in the oil for a few minutes. Add the lentils, and pour in about
Skin the salmon, and remove as many bones as possible. Heat the fat in a small pan, and fry the spices in it for 4 to 5 minutes. Remove from the heat and allow to cool slightly. Brush this paste all over the fish, and cut into even-size pieces to thread on 4 skewers, interspersed with bay leaves. Have the grill moderately hot, and grill the salmon skewers for a couple of minutes on each surface.
Serve on the lentils, perhaps with a yoghurt, mint and cucumber sauce. Make this by shredding and pounding fresh mint and a little salt in a mortar. Mix it with plain yoghurt and grate in some cucumber.
© 2000 Frances Bissell. All rights reserved.