Poppy O’Toole served up tasty spiced salmon with potatoes and cucumber salad on Saturday Kitchen.

The ingredients for the salmon are: 400g salmon, de-scaled and boned, 3 tbsp tandoori masala powder or tandoori marinade, 2 tbsp coconut yogurt, 1 lemon, juice only, salt and freshly ground pepper.

For the spiced crispy potatoes: 500g baby or new potatoes, halved, 1 tsp turmeric powder, 1 tsp black mustard seeds, 1 tsp cumin seeds, 4 dried curry leaves, 2 tbsp vegetable oil, ½ onion, chopped, 2 tsp garam masala, ½ tsp ground coriander, ½ red chilli, sliced on an angle, ½ green chilli, sliced on an angle, 1 tsp garlic paste, 1 tsp ginger paste, 1 tsp tomato puree, 2 large handfuls baby spinach, small handful coriander, stems and leaves, roughly chopped and salt, to taste.

For the cucumber salad: ½ cucumber, peeled with a peeler to create ribbons, ½ bunch coriander, chopped, ¼ bunch of mint, chopped, ½ lime, juice only, ½ red chilli, sliced on an angle and pinch salt.

See recipes by Poppy in her book titled; Poppy Cooks: The Food You Need available from Amazon now.