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Tandoori-Spiced Salmon and Potatoes

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Prep time: 10 minutes | Cook time: 28 minutes | Serves 2
1 pound (454 g) fingerling potatoes
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper, to taste
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground ginger
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 (6-ounce / 170-g) skin-on salmon fillets

  1. Set the temperature of the air fryer oven to 375ºF (191ºC). Press Start to begin
    preheating.
  2. In a bowl, toss the potatoes with 1 tablespoon of the oil until evenly coated.
    Season with salt and pepper. Transfer the potatoes to the air fryer oven and air fry
    for 20 minutes.
  3. Meanwhile, in a bowl, combine the remaining 1 tablespoon oil, the turmeric,
    cumin, ginger, paprika, and cayenne. Add the salmon fillets and turn in the spice
    mixture until fully coated all over.
  4. After the potatoes have cooked for 20 minutes, place the salmon fillets, skin-side
    up, on top of the potatoes, and continue cooking for 5 to 8 minutes or until the
    potatoes are tender, the salmon is cooked, and the salmon skin is slightly crisp.
  5. Transfer the salmon fillets to two plates and serve with the potatoes while both
    are warm.

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