I am a massive fan of homemade fish and chips and this weekend I cooked tandoori salmon and skin-on potato chips. Totally delicious and super easy to make. The chips do take a while to bake, but if you marinate your salmon before you go to work, you could easily enjoy this after work.
Salmon is very much an integral part of my diet. However, I would advise that you consume the best quality of salmon and no more than three portions per week. This is because salmon may contain low-level pollutants and mercury that can build up over time.
Nonetheless, salmon is a fabulous source of vitamin B12, and long-chain omega-3 fatty acids that can lower the risk of heart disease, and help the body produce anti-inflammatory agents which is massively beneficial for good skin health.
2 boneless Scottish Salmon fillets
½ tbsp olive oil
3 cloves garlic, crushed
Inch piece of root ginger, grated
½ tsp ground cumin
½ tsp hot chilli powder
½ tsp ground coriander
½ tsp ground black pepper
½ tsp paprika
2 tbsp natural yogurt
Start with the salmon. Grab a small bowl and add in the oil, garlic, ginger, cumin, chili powder, ground coriander, black pepper, paprika and yogurt. Give this all a good mix to form a thick paste. Then smear the paste all over the salmon and leave to marinate in the fridge for at least an hour.
Preheat the oven to 200C / gas mark 6.
Rinse the potatoes under a cold tap. Pat dry with a tea towel and then and cut them into long chip shapes.
Spread the chips on a large non-stick baking tray, lined with foil, and toss with the oil, salt and chilli flakes.
Lie them flat in a single layer. Roast for 50-55 mins, turning frequently. When cooked they should be golden brown and crisp with a light fluffy centre.
Five minutes before the chips have finished roasting, pre-heat the grill to a medium heat. Place the salmon on a foil lined tray and grill for 5-6 minutes on each side.
Once cooked, place the salmon on a serving plate alongside the chips. Season with salt and pepper, and finish with a squeeze of lemon juice on the salmon.