With a spicy marinade and a zingy potato salad, this dish is perfect for sunnier days.
Ingredients
Serves 4
Marinade for fish:
- 4 fillets of salmon
- 1 tsp lemon juice
- 1 tsp cumin and coriander powder
- 3-4 garlic pulp grated
- Salt to your taste
- ½ tsp chilli powder (optional)
- 1 tsp of mustard or rapeseed oil
- 2 tbsp rapeseed oil for cooking
Warm Nepalese potato salad:
- About 600-700 gm of baby potatoes, boiled with skin on.
- salt to your taste
- 1 tbsp grated ginger
- ¼ tsp Szechuan pepper
- 1 tsp chilli flake or chilli powder or to your taste
- 2 tbsp mustard oil (you can use rapeseed oil)
Method
Method
For the fish:
- Marinade the fish with all the above ingredients.
- Heat nonstick pan. When pan is hot, add marinated fish, skin down.
- Cover and cook in medium to low heat for 7-8 minutes (fish can be cooked in an air fryer on 175 degree for 8 minutes).
For the potato salad:
- Peel the boiled potatoes.
- Cut into quarters.
- Mix all the above ingredients with quartered potatoes.
- Serve fish with potato salad and some salad or stir fry of your choice.
