Spiced salmon and potatoes recipe
 This salmon and potato dish has an explosion of flavours guaranteed to perk up your tastebuds and day. 400g/14oz salmon, de-scaled and boned3 tbsp tandoori masala powder or tandoori marinade2 tbsp coconut yogurt1 lemon, juice onlysalt and freshly ground pepper 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 500g/1lb 2oz baby or new potatoes, halved1 tsp turmeric powder1 tsp black mustard seeds1 tsp cumin seeds4 dried curry leaves2 tbsp vegetable oil½ onion, chopped2 tsp garam masala½ tsp ground coriander½ red chilli, sliced on an angle½ green chilli, sliced on an angle1 tsp garlic paste1 tsp ginger paste1 tsp tomato purée2 large handfuls baby spinachsmall handful coriander, stems and leaves, roughly choppedsalt, to taste 500g/1lb 2oz baby or new potatoes, halved 1 tsp turmeric powder 1 tsp black mustard seeds 1 tsp cumin seeds 4 dried curry leaves 2 tbsp vegetable oil ½ onion, chopped 2 tsp garam masala ½ tsp ground coriander ½ red chilli, sliced on an angle ½ green chilli, sliced on an angle 1 tsp garlic paste 1 tsp ginger paste 1 tsp tomato purée 2 large handfuls baby spinach small handful coriander, stems and leaves, roughly chopped salt, to taste ½ cucumber, peeled with a peeler to create ribbons½ bunch coriander, chopped¼ bunch of mint, chopped½ lime, juice only½ red chilli, sliced on an anglepinch salt ½ cucumber, peeled with a peeler to create ribbons ½ bunch coriander, chopped ¼ bunch of mint, chopped ½ lime, juice only ½ red chilli, sliced on an angle pinch salt Method 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. 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. 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. 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. 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. 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. 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. Serve the salmon with the potatoes and salad on a serving platter or divided between plates.