Soy-glazed roasted salmon with spiced potatoes

Makes: 4 servings

1 tablespoon grated lime zest

Juice of 1 lime

3 tablespoons finely chopped cilantro

3 cloves garlic, chopped

1-inch knob fresh ginger, peeled and finely chopped 1 tablespoon finely chopped hot red chili

1 teaspoon coarsely ground black pepper

5 tablespoons light soy sauce

4 tablespoons dark brown sugar

4 tablespoons water

4 tablespoons vegetable oil

1 ½ pounds boneless, skinless salmon fillet

1 pound Yukon gold potatoes, cut into chunks

1 tablespoon of olive oil

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoon kosher salt

1 lemon, sliced thin

1. Place all the marinade ingredients, except the salmon, in a large bowl and whisk together. Place salmon fillets in the bowl and let them soak up the juice for 20 minutes. While salmon is marinating, make potatoes.

2. Preheat oven to 425 degrees.

3. Toss the potatoes, olive oil, cumin, garam masala and salt together in a large bowl. Spread over a baking pan, place lemon slices on top and bake until tender and crispy, 25-30 minutes.

4. About 10 minutes before potatoes are done, remove salmon fillets from marinade and place on a baking sheet. 5. Place salmon in oven and roast for 15 minutes, or until salmon flakes easily and is opaque throughout. Remove potatoes to a platter and turn oven to broil. Broil salmon for 2-3 minutes or until edges are slightly charred.

6. Serve hot, with roasted potatoes and a green salad.

— Adapted from“The Curry Guy”by Dan Toombs