Spiced salmon with traybaked sag aloo in a serving dish

Spiced salmon with traybaked sag aloo

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(1 ratings)

Prep: 10 mins Cook: 45 mins

Easy

Serves 4

Spice up a salmon fillet with the classic Indian side dish, sag aloo, for an easy midweek meal that's packed with omega-3 and ideal for feeding a crowd

Nutrition and extra info

Nutrition: Per serving

  • kcal610
  • fat35g
  • saturates12g
  • carbs39g
  • sugars3g
  • fibre5g
  • protein33g
  • salt0.6g
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Ingredients

  • 1kg floury potatoes, such as Maris Piper, peeled and cut into 2cm chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • olive oil, for roasting
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 tsp ground cumin
  • 1 tsp chilli flakes
  • 200g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 x 500g salmon fillet
  • 2 tbsp tandoori or tikka spice paste
  • 100ml double cream
  • lemon wedge, to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

  2. Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

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Comments, questions and tips

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clarke51
11th Dec, 2018
Very tasty dish that hubby cooked. He added an onion and a clove of garlic with the potatoes. We have lots of kale in the garden and used that instead of spinach. We didn’t have any cream so left that out, making the dish healthier.
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