Tandoori-Spiced Salmon And Potatoes
Tandoori-Spiced Salmon And Potatoes
Inspired by a recipe from Madhur Jaffrey, an Indian cookbook legend, salmon fillets are rubbed in fragrant, warming tandoori spices, a perfect match for the fish’s rich flavor. The salmon is then roasted atop fingerling potatoes, and thanks to the efficiency of the air fryer, they’ll be ready at the same time. It’s the perfect one–air fryer meal.
Ingrediënten
- 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
- ÂĽ teaspoon cayenne pepper
- 2 skin-on salmon fillets 6 ounces each
Instructies
- 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 and cook at 375°F for 20 minutes.
- 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.
- After the potatoes have cooked 20 minutes, place the salmon fillets, skin-side up, on top of the potatoes, and continue cooking until the potatoes are tender, the salmon is cooked, and the salmon skin is slightly crisp, 5 to 8 minutes for medium to well-done.
- Transfer the salmon fillets to two plates and serve with the potatoes while both are warm.
