Let's take a flavour trip to India tonight, coating succulent salmon in a mild North Indian spice blend and roasting potato with turmeric and mustard seeds to make that sensational side dish called Bombay potatoes.
brown mustard seeds(ContainsMustard)
mixed salad leaves
mild North Indian spice blend(ContainsMilk, SulphitesMay be presentGluten)
white wine vinegar
Preheat the oven to 240°C/220°C fan- forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato, a drizzle of olive oil, a pinch of pepper, the salt, turmeric (1/4 tsp for 2 people / 1/2 tsp for 4 people) and brown mustard seeds on an oven tray lined with baking paper. Toss to coat, then bake until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
Finely chop the garlic (or use a garlic press). In a medium frying pan, heat olive oil (2 tsp for 2 people / 1 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the Greek yoghurt and whisk to combine. Season to taste with salt and pepper.
Roughly chop the coriander. Thinly slice the cucumber. Finely chop the tomato. In a medium bowl, combine olive oil (2 tsp for 2 people / 1 tbs for 4 people), the white wine vinegar and a pinch of salt and pepper. Just before serving, add the mixed salad leaves, cucumber and tomato and toss to coat.
In a second medium bowl, combine the mild North Indian spice blend, a drizzle of olive oil and a generous pinch of salt and pepper. Add the salmon and toss to coat.
When the potato has 10 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon to the pan, skin- side down, and cook until cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The spice blend will char a little in the pan, this adds to the flavour!
Toss the coriander through the roasted potatoes. Divide the Bombay potatoes, Indian salmon and salad between plates. Top the salmon with a dollop of garlic yoghurt.