Poppy O’Toole served up tasty spiced salmon with potatoes and cucumber salad on Saturday Kitchen.<\/p>\n
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.<\/p>\n
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, \u00bd onion, chopped, 2 tsp garam masala, \u00bd tsp ground coriander, \u00bd red chilli, sliced on an angle, \u00bd 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.<\/p>\n
For the cucumber salad: \u00bd cucumber, peeled with a peeler to create ribbons, \u00bd bunch coriander, chopped, \u00bc bunch of mint, chopped, \u00bd lime, juice only, \u00bd red chilli, sliced on an angle and pinch salt.<\/p>\n