Better known as ‘Poppy Cooks’ online (@poppy_cooks), the Sunday Times bestselling author has risen to fame for her incredible potato recipes.
From crunchy air fryer roasties to creamy dauphinoise, Poppy O’Toole is a marvel for all things spud-related in the kitchen.
Her cooking expertise doesn’t stop there either with recipes like this delicious spiced salmon (with potatoes of course), also in her repertoire.
The easy meal is perfect for a weekday evening and Poppy claims it’s “guaranteed to perk up your tastebuds” with its “explosion of flavours”.
Complete with some fragrant spices that are no doubt already in your cupboard, the recipe is quick to make in just half an hour.
Method
Start with the potatoes as these take longer to cook than the salmon. Wash the new potatoes and leave the skin on but chop each one in half.
Add the potatoes to a pan of cold, salted water along with turmeric and par-boil until tender, but not falling apart. Drain the spuds and allow them to air dry for five minutes.
Take a dry frying pan and toast the mustard seeds, cumin seeds and curry leaves until nice and fragrant. Add a splash of vegetable oil followed by the parboiled potatoes.
Fry until lightly coloured and then remove from the pan, then add two tablespoons of oil to the pan and fry the onion until soft but don’t let it gain too much colour.
Add the remaining ground spices and chillies and cook for two minutes. Squeeze in the garlic and ginger paste and cook for three minutes, then stir in the tomato paste along with two tablespoons of water until combined.
Return the potatoes to the pan and cook for three minutes then turn off the heat and stir in the spinach and coriander. Set aside until wilted adding salt and pepper if needed.
The salmon needs to cook in a hot oven so first, preheat it to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
Pat the salmon dry with kitchen paper and place it onto the baking tray then mix the remaining salmon ingredients in a bowl.
Smother this marinade all over the fish in a nice thick layer and allow 10 minutes for it to soak into the fillet. When marinated, bake the salmon for 20 minutes.
Now for the cucumber salad, toss all the ingredients together and season to taste. Serve the salmon with the potatoes and salad on a serving platter or divided between plates.
