Spiced Salmon Kebabs on a Bed of Golden Lentils



  • 250 g (½ lb) red lentils
  • 1 piece of cinnamon stick
  • 2 cloves
  • 6 cardamom pods, split open
  • 1 small onion, peeled and finely chopped
  • 2 tablespoons olive oil or groundnut oil


  • 750 g ( lbs) salmon fillet
  • 50 g (2 oz) melted butter, olive oil or groundnut oil
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • ¼ teaspoon dried chilli flakes
  • 16 bay leaves


Rinse and drain the lentils. Fry the spices and onion in the oil for a few minutes. Add the lentils, and pour in about 450 mls (¾ pint water. Bring to the boil, cover and reduce the heat to the merest simmer. Cook until the lentils are tender, topping up with more water if necessary. Meanwhile, prepare the fish.

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.