Tandoori Salmon with Jersey Royal Potato and Spinach Curry

Preheat oven to 200°C (180°C fan/ Gas Mark 6).

In a bowl, mix together the tandoori paste, Jersey yogurt, and lemon juice. Season with salt and pepper.

Coat the salmon fillets with the tandoori marinade, ensuring they are evenly covered. Set aside for at least 15 minutes (or longer for a more intense flavor).

Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic, grated ginger, and chopped green chili (if using) to the skillet and cook for another minute until fragrant.

Stir in the turmeric powder, garam masala, cumin powder, and coriander powder. Cook for 30 seconds, stirring constantly, to release the aromas.

Add the tomato puree and cook for 2 minutes, stirring frequently.

Add the Jersey Royal potatoes to the skillet and stir to coat them in the spice mixture. Pour in the Jersey milk, bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

While the potatoes are cooking, place the marinated salmon fillets on a baking tray lined with baking paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Once the potatoes are tender, stir in the fresh spinach until it wilts down, about 1-2 minutes.

Stir in the Jersey butter to enrich the curry. Season the potato and spinach curry with salt and pepper to taste.

Serve the tandoori salmon immediately, alongside the Jersey Royal potato and spinach curry. Garnish with fresh coriander.