Salmon and Saag Aloo
It started with a fish.
I’d been looking for sea bass, but the sea bass were looking a bit fishy. My eye drifted over to the salmon, and I was hooked.
I came up with a plan:
Buy a whole salmon, fillet it myself. Preserve one side with a beetroot-cure and cook the other side for dinner tonight with nothing but a little salt, pepper, a squeeze of lemon and maybe a bay leaf in the pan – just crispy skin and the essential flavours of the salmon.
But what did I want to serve it with?
A bowl of hot, buttery, new season potatoes, crushed by a fork and sprinkled with grassy chives and flakes of sea salt? Or a nest of wilted spinach – a bitter, dark-green, iron-y tang against the sweet, rich, blushing pink flesh of the salmon?
The answer obviously was both, but as soon as those two ingredients were in my head, my thoughts went to saag aloo. Melding spinach and potatoes with Indian flavours is the best thing I can think to do with either of those ingredients, let alone both, so I was sure it would be the perfect complement to the salmon.
And it is.
Against a plainer accompaniment salmon can dominate a plate, but faced with the bold and spicy saag aloo it reveals the more delicate side of its fishy nature. At the last minute, I decided to add a vegetable fritter, which backed up the crispy salmon skin beautifully and brought the whole dish together.