Salmon, Spicy Potatoes & Beetroot Raita
Curry spices aren't exclusive to... curries. Here, we've used them to coat crisp, oven-roast potatoes which partner perfectly with our supreme salmon. Served along with a cooling beetroot raita (a yoghurty side) and scattered with fresh mint.
Ingredients for 2 people
You'll also need
Olive oil, Pepper, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 portion recipe.
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Chop the potatoes (skins on) into bite-sized pieces
Add the chopped potatoes to a baking tray, drizzle with 1-2 tbsp vegetable oil and coat in the curry powder
Season generously with salt and pepper and give everything a good mix up
Put the tray in the oven for 15-20 min or until the potatoes have started to crisp
While the potatoes are cooking, trim, then slice the spring onion[s] finely
Peel and finely chop (or grate) the garlic
Strip the mint leaves from the stems and chop finely, discard the stems
Open the beetroot packaging and add approx. 2-3 tbsp beetroot juice to a large mixing bowl
Discard any remaining juice and finely dice the beetroot
Add the sliced spring onion, diced beetroot, Greek-style yoghurt, garlic and half of the mint (save the rest for garnish) to the beetroot juice with 1 tbsp [2 tbsp] olive oil and a generous amount of salt and pepper
Mix well and set aside – this is your beetroot raita
Once the potatoes have had an initial 15-20 min, remove the tray from the oven and push them to one side
Add the salmon fillets to the other side of the tray (use tin foil to avoid mess!), drizzle with vegetable oil and season the skin generously with salt
Return the tray to the oven for a further 7 min or until the fish has cooked through
Tip: Your fish is cooked when it turns opaque and flakes easily
Remove and discard the salmon skin (optional) and serve with the potatoes and beetroot raita to the side
Garnish with the nigella seeds and remaining mint
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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