What goes well with salmon for a filing meal? Try sag aloo or potatoes!
Spiced salmon with traybaked sag aloo
Difficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
45
minutesCalories
610
kcalIngredients
1kg potatoes
olive oil, for roasting
1/2 tsp turmeric
1 tsp ground cumin
1 tsp chilli flakes
200g spinach
500g salmon fillet
2 tbsp tandoori or tikka spice paste
1 ybsp Garam masala
100ml double cream
lemon wedge, to serve
Directions
- Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins.
- Then roast the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through.
- Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.
- Rub the salmon generously with the spice paste and drizzle with oil. Set aside for 15mins.
- Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.
COMPATIBLE WITH
Recipe from Good Food magazine, December 2018
