Air Fried Tandoori-Spiced Salmon and Potatoes
Equipment
Ingredients
- 1 pound fingerling potatoes
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 skin-on salmon fillets 6 ounces each
Instructions
- Preheat the air fryer to 375°F.
- In a bowl, toss the fingerling potatoes with 1 tablespoon of vegetable oil until evenly coated.
- Season with salt and pepper.
- Transfer the potatoes to the air fryer basket and cook for 20 minutes or until tender, shaking the basket halfway through to ensure even cooking.
- In another bowl, combine the remaining 1 tablespoon of vegetable oil with the ground turmeric, ground cumin, ground ginger, smoked paprika, and cayenne pepper.
- Add the salmon fillets to the spice mixture and turn until fully coated.
- Once the potatoes have cooked for 20 minutes, place the seasoned salmon fillets, skin-side up, on top of the potatoes in the air fryer basket.
- Continue cooking for an additional 5 to 8 minutes, or until the salmon is cooked to your desired level of doneness and the salmon skin is slightly crisp.
- Transfer the salmon fillets and potatoes to serving plates and serve immediately while warm.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this dish with a crisp and refreshing Sauvignon Blanc or a dry Riesling to complement the aromatic spices of the tandoori salmon and the creamy texture of the potatoes.Nutritional Information
Calories: 480 kcal | Carbohydrates: 29 g | Protein: 34 g | Fat: 27 g | Fiber: 4 g | Sugar: 2 g
