Tandoori salmon with potatoes and salad recipe
Tandoori salmon with garlic, cumin and tomato potatoes and kachumber salad Bring the spices of India to your plate with tandoori salmon, potatoes spiced with garlic and cumin and a zesty kachumber salad. 1 tsp ground ginger1 tsp ground coriander1 tsp ground cumin½ tsp paprika½ tsp turmericpinch nutmeg, grated2 cloves, ground1 cinnamon stick, crushed1 tsp cayenne pepper3 tbsp vegetable oil300ml/10fl oz natural yoghurt4 darnes of salmon 1 tsp ground ginger 1 tsp ground coriander 1 tsp ground cumin ½ tsp paprika ½ tsp turmeric pinch nutmeg, grated 2 cloves, ground 1 cinnamon stick, crushed 1 tsp cayenne pepper 3 tbsp vegetable oil 300ml/10fl oz natural yoghurt 4 darnes of salmon 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes100ml/3½fl oz olive oil, for shallow frying1 tsp smoked paprika1 red chilli, finely sliced½ tsp cumin seeds2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 1kg/2lb 4oz floury potatoes, such as Maris Piper or King Edwards, cut into 3cm/1¼in cubes 100ml/3½fl oz olive oil, for shallow frying 1 tsp smoked paprika 1 red chilli, finely sliced ½ tsp cumin seeds 2 garlic cloves, thinly sliced 400g tin of chopped tomatoes 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes1 red onion, sliced½ tsp salt1 tsp caster sugar1 lemon, juice only2 tbsp extra virgin olive oil1 tbsp finely chopped fresh coriander1 tbsp chopped fresh mint 4 tomatoes, seeds removed, cut into 3mm/⅛in cubes 1 red onion, sliced ½ tsp salt 1 tsp caster sugar 1 lemon, juice only 2 tbsp extra virgin olive oil 1 tbsp finely chopped fresh coriander 1 tbsp chopped fresh mint Method For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes.Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side.Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. For the tandoori salmon, place all the spices in a medium bowl and mix with the oil and yoghurt. Smear half of the paste all over the fish and leave to marinate in the fridge for at least an hour. Reserve the remaining paste to make a sauce. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Meanwhile, place the potatoes in a large pan of salted water and cook for 6-7 minutes, or until just tender. Drain well. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat 3 tablespoons of the olive oil over a low heat. Add the smoked paprika, chilli, cumin and garlic. Cook for 1-2 minutes. Add the chopped tomatoes and cook for 2-3 minutes. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. Heat another frying pan and add the remaining oil, once hot add the potatoes and cook until golden-brown. Just before serving add the tomato mixture to the potatoes and heat through. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. For the kachumber salad, place the tomato and onion in a large bowl with the salt and sugar. Mix the lemon juice and olive oil in a small bowl and pour over the tomatoes and onion along with the coriander and mint. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Once the salmon has marinated pre-heat the grill to medium heat. Place the salmon on a foil lined tray and grill for 3-4 minutes on each side. Place the reserved tandoori paste in a small saucepan and gently warm. Place the reserved tandoori paste in a small saucepan and gently warm. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce. To serve, place a spoonful of salad alongside the grilled salmon and potatoes and spoon over the tandoori sauce.