Spiced salmon with tray­baked sag aloo

BBC Good Food - - Easy Everyday -

SERVES 4 PREP 10 mins COOK 45 mins EASY

1kg floury pota­toes, such as Maris Piper, peeled and cut into 2cm chunks olive oil, for roast­ing

1 tsp turmeric

2 tsp ground cumin

1 tsp chilli flakes

200g spinach

1 x 500g salmon fil­let

2 tbsp tan­doori or tikka spice paste 100ml dou­ble cream lemon wedges, to serve

Heat oven to 200C/180C fan/ gas 6. 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. Toss the pota­toes in a roast­ing tin with 1 tbsp oil, the spices and plenty of sea­son­ing. Roast for 20 mins, toss­ing half­way through. Boil the ket­tle. 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. Stir the spinach through the pota­toes and top with the salmon, skin-side down. In­crease the heat to 220C/200C fan/ gas 7. 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.

GOOD TO KNOW fo­late • iron • omega-3

PER SERV­ING 610 kcals • fat 35g • sat­u­rates 12g • carbs 39g • sug­ars 3g • fi­bre 5g • pro­tein 33g • salt 0.6g

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