Indian Spiced Salmon With Potato-Onion Mash And Ginger Salad - cooking recipe

Ingredients

3 None red onions, finely sliced
30 g finely chopped fresh parsley
125 g pickled sushi ginger
None None Juice of 1 lemon
1 tsp Garam Masala
1 tsp chilli powder
800 g salmon fillet
4 tbsp semolina
1 kg potatoes, peeled and chopped
3 tbsp butter
1 None garlic clove, finely chopped
2 None spring onions, trimmed and sliced
200 ml milk

Preparation

Preheat the oven to 300\u00b0F. Line a baking pan with parchment paper. For the ginger salad, mix 1/3 of the red onions with the parsley and ginger and set aside. Mix the lemon juice, garam masala and chili powder and season with salt. Score the salmon then spread the garam masala marinade all over the fish. Let stand for 15 mins. Sprinkle semolina over the salmon. Place on the baking pan.
Bake the salmon for 25-30 mins.
Meanwhile for the potato-onion mash, cook the potatoes in boiling salted water for 15-20 mins until tender. Melt 1 tbsp of the butter in a medium skillet. Add the remaining red onions and the garlic and saute for 3-4 mins. Add the green onions and saute for 1-2 mins. Drain the potatoes return to the saucepan. Add the remaining 2 tbsp butter and the milk and mash until smooth. Season with salt. Stir in the sauteed onion mixture.
Remove the salmon from the oven and use a fork to flake it into portions. Divide the salmon and potatoes among 4 plates. Spoon the ginger salad on top.