Turmeric Salmon with Spiced Potatoes-serves 4
Ingredients:
700g salmon, skinned and cut into 4 equal pieces
1/2 tbsp tumeric
1 tbsp rapeseed oil
For the spiced potatoes:
1.2 kg white potatoes, peeled and cubed
1/2 tsp tumeric
2 tsp salt
1/2 tsp nigella seeds
1 tsp ground cumin
sea salt
rapeseed oil
Method:
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Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish.
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Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt.
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Preheat the oven to 200C.
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When the potatoes are just beginning to break up, take them off the heat.
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Drain the potatoes in a colander and then put them back in the saucepan. Put a lid on and shake them for around 10 seconds. THIS IS ESSENTIAL, AS IT ADDS A CRISPINESS TO THE FINISHED POTATO THAT WOULD BE CRIMINAL TO LEAVE OUT!
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Put the potatoes in a roasting dish and add the nigella seeds, cumin and sea salt. Drizzle with about 2 tbsp rapeseed oil. Carefully mix into the potatoes.
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Now put the salmon and the potatoes into the oven.
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After 20-25 mins, take out the salmon and cover with tin foil.
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Turn the oven up to 230C.
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The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown.
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Serve with a green salad, or some steamed green vegetables.

