Turmeric Salmon with Spiced Potatoes-serves 4
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
Mix together the oil and turmeric and rub all over the salmon. Put it in an oven proof dish.
Boil the potatoes together with the 1.2 tsp turmeric and 2 tsp salt.
Preheat the oven to 200C.
When the potatoes are just beginning to break up, take them off the heat.
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!
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.
Now put the salmon and the potatoes into the oven.
After 20-25 mins, take out the salmon and cover with tin foil.
Turn the oven up to 230C.
The potatoes should take another 10 mins or so but keep checking them. They are ready when they are crispy and golden brown.
Serve with a green salad, or some steamed green vegetables.