Baked salmon on spiced potatoes

Serves 4

 

 

2lb (900g) floury potatoes – King Edward or Maris Piper

1 tbsp oil

1 tsp ground turmeric

2 tsp ground cumin

1 tsp smoked paprika

Bag (200g) spinach

1lb (450g) piece salmon fillet, or 4 individual salmon steaks

2 tbsp tikka paste

3 tbsp crème fraîche

 

  

Prepare ahead: Cooked, cooled bake will keep in the fridge for up to 24 hours

Freeze: Yes

 

Cut the potatoes into large cubes, about 1”/2cm.  Put into a pan and cover with cold water.  Put the lid on and bring the potatoes to the boil.  When the pan is boiling hard, drain off all the water and put the pan into the simmering oven for about 15 minutes until the potatoes are cooked but still firm.

 

Mix together all the spices and tip the mixture into the potato pan, put the lid on and shake well.  Put the oil into the pan and shake again.

 

Tip the coated potatoes into a shallow baking tray and slide this onto the 2nd runners in the roasting oven.  Roast for about 30 minutes.

 

While the potatoes are roasting, wash the spinach and put it into  the potato pan.  Set this on the boiling plate for a minute or two until the spinach has wilted.  Tip into a colander and squeeze with a potato masher to get rid of all the water.

 

Tip the spinach into the potatoes and stir to mix.

 

Rub the spice paste over the salmon and put it on top of the potatoes and spinach.

 

Slide the tin back into the oven and roast for 12 minutes.

 

Take the tin out of the oven and remove the fish.  Stir the crème fraiche into the potatoes and serve.

 

​