TODAY’S RECIPE: Spicy salmon with sag aloo

THIS classic Indian side dish will spice up salmon for Boxing Day. Serves 4.

Ingredients

1kg floury potatoes, peeled and cut into 2cm chunks olive oil 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 wedge

Method

1. Heat oven to 200c/180c fan/gas 6. Boil the potatoes in salted water for six minutes. Drain in a colander and leave to steam-dry. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, cumin, chilli flakes and seasoning. Roast for 20 minutes, tossing halfway through.

2. Put the spinach in a colander and pour over boiling water until wilted and then drain. Rub the salmon with the spice paste and oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase oven heat to 220c/200c fan/gas 7. Return to the oven for 20-25 minutes. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges. n