This salmon and potato dish has an explosion of flavours assured to perk up your tastebuds and day.
Elements
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 solely
- salt and freshly ground pepper
For the spiced crispy potatoes
For the cucumber salad
Approach
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To make the potatoes, put them in a pan of chilly, salted water, incorporate turmeric and par-boil till tender however not falling apart. Drain and permit for to air dry for five minutes.
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In a dry pan, toast the mustard seeds, cumin seeds and curry leaves till lastly aromatic. Incorporate a splash of vegetable oil and the potatoes. Fry till ultimately frivolously colored after which take out from the pan. Add 2 tbsp oil to the pan and fry the onion till ultimately comfortable however not colored. Insert the remaining floor spices and chillies and cook dinner for two minutes. Incorporate the garlic and ginger paste and cook dinner dinner for 3 minutes. Stir within the tomato paste with 2 tablespoons water until merged. Incorporate the potatoes again once more in and put together dinner for 3 minutes. Change off the heat and stir within the spinach and coriander. Put aside until wilted. Time if obligatory.
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To make the salmon, preheat the oven to 200C/180C Fanatic/Gasoline 6 and line a baking tray with greaseproof paper.
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Pat the salmon dry with kitchen space paper and space on to the baking tray. Mix the remaining salmon parts with one another in a bowl and smother this marinade all above the fish. You need a good thick layer. Marinate for 10 minutes, then bake for 20 minutes.
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To make the cucumber salad, toss all of the substances collectively and season to style.
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Present the salmon with the potatoes and salad on a serving platter or divided amongst plates.
