Chetinaad Spiced Salmon Steaks Mustard Cress Potatoes Tomato Recipes

ONE-PAN WATERCRESS-STUFFED SALMON WITH PARMESAN NEW POTATOES

Steps:

• Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
• Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
• Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
• After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.

WATERCRESS, NEW POTATO & SALMON SALAD

Steps:

• Boil 600g baby new potatoes for 15-20 mins. Cool, then halve. Mix together 6 tbsp olive oil, 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 small finely diced red onion, 1 crushed garlic clove, 2 tbsp capers and 1 pack chives, snipped.
• Mix potatoes and 2 x 213g cans salmon, flaked into bite-size pieces, with handful watercress. Drizzle over dressing.

GREAT CANADIAN STEAK SPICE

Steps:

• In a bowl combine the salt, black pepper, white pepper, mustard seeds, coriander seeds, garlic powder, onion powder, chilies and dill seeds.
• Store in an airtight container in a cool, dry place away from heat and light.

SALMON, MUSTARD GREENS AND POTATOES WITH MUSTARD-DILL GLAZE

Steps:

• Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
• Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.