500g New potatoes, quartered
1tbsp olive oil
Sea salt and freshly ground black pepper
450g jar Cooks&Co roasted red and yellow peppers
2 cloves garlic, finely sliced
1 red and 1 green chilli, de-seeded and sliced
1 red onion, peeled and roughly chopped
2 x salmon sides, sliced into 6 portions, skinned (or leave it on and remove skin after cooking)
Handful of fresh mint leaves and coriander leaves for serving
Pinch of black onion seeds, optional for serving
Coriander leaves for garnish
A few Cooks&Co red Frenk chillies for serving
For the spicy mix
1 tsp turmeric
2 tsp ground cumin
1 tsp chilli flakes
1 tbsp Tandoori spice
Juice of 1 Lemon + 1 lemon, chopped for serving
A good drizzle of chilli oil
1. Preheat the oven to gas 5/190C (180C fan oven) Add the potatoes to a roasting tin, drizzle over olive oil, season well and toss together. Add the peppers, garlic, chilli and red onion and stir to combine. Put in the oven to cook for 20 mins.
2. Mix together the spice mix ingredients, drizzling in enough chilli oil to form a paste. Season well. Brush it all over the salmon pieces then remove the potatoes from the oven and sit the salmon on top.
3. Put back in the oven and cook for another 20 mins or until the salmon is cooked through, and flakes apart with a fork. Remove, sprinkle over a few coriander leaves and the nigella seeds and serve with lemon wedges. Top with a few red Frenk chillies
