Spiced salmon and potatoes
This salmon and potato dish has an explosion of flavours guaranteed to perk up your tastebuds and day.
For the salmon
- 400g/14oz salmon, de-scaled and boned
- 3 tbsp tandoori masala powder or tandoori marinade
- 2 tbsp coconut yogurt
- 1 lemon, juice only
- salt and freshly ground pepper
For the spiced crispy potatoes
For the cucumber salad
To make the potatoes, place them in a pan of cold, salted water, add turmeric and par-boil until tender but not falling apart. Drain and allow to air dry for 5 minutes.
In a dry pan, toast the mustard seeds, cumin seeds and curry leaves until fragrant. Add a splash of vegetable oil and the potatoes. Fry until lightly coloured and then remove from the pan. Add 2 tbsp oil to the pan and fry the onion until soft but not coloured. Add the remaining ground spices and chillies and cook for 2 minutes. Add the garlic and ginger paste and cook for 3 minutes. Stir in the tomato paste with 2 tablespoons water until combined. Add the potatoes back in and cook for 3 minutes. Turn off the heat and stir in the spinach and coriander. Set aside until wilted. Season if needed.
To make the salmon, preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
Pat the salmon dry with kitchen paper and place onto the baking tray. Mix the remaining salmon ingredients together in a bowl and smother this marinade all over the fish. You want a nice thick layer. Marinate for 10 minutes, then bake for 20 minutes.
To make the cucumber salad, toss all the ingredients together and season to taste.
Serve the salmon with the potatoes and salad on a serving platter or divided between plates.