Indian Salmon & Bombay Potatoes

• servings: 4 servings
• active time: 30 minutes
• total time: 30 minutes

Ingredients

1 olive oil

4 potato

1/2 sachet turmeric

2 sachet brown mustard seeds

4 clove garlic

1 packet salmon

1 bag coriander

1 apple

1 carrot

1 tsp honey

1 drizzle white wine vinegar

1 bag mixed salad leaves

200g Greek-style yoghurt

1 sachet Mumbai spice blend

Directions

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Sprinkle over the turmeric (1/4 tsp for 2 people / 1/2 tsp for 4 people) and brown mustard seeds. Drizzle with olive oil and season with salt. Toss to coat. Bake until tender, 20-25 minutes.

Finely chop the garlic. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic, stirring, until fragrant, 1 minute. Transfer to a small bowl, then using a whisk or a fork, combine with the Greek-style yoghurt. Season to taste.

In a medium bowl, combine the Mumbai spice blend and a drizzle of olive oil. Season with salt and pepper. Add the salmon, turning to coat.

When the potato has 10 minutes remaining, return the frying pan to a medium heat with a drizzle of olive oil. Once hot, cook the salmon, skin-side down, until cooked through, 3-4 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

While the salmon is cooking, roughly chop the coriander. Thinly slice the apple into wedges. Grate the carrot. In a medium bowl, combine the honey with a drizzle of olive oil and white wine vinegar. Add the mixed salad leaves, carrot and apple, tossing to coat. Season to taste.

Gently toss the coriander through the roasted potato. Divide the Indian salmon, Bombay potatoes and salad between plates. Dollop the garlic yoghurt over the salmon to serve.

Nutrition

• Total Fat: 32.5 g
• Saturated Fat: 7.6 g
• Sodium: 596 mg
• Total Carbohydrate: 43.8 g
• Total Sugars: 16.8 g
• Protein: 38.6 g