Roasted Lightly Spiced Salmon with warm potato salad, tomato, coriander and mustard seed

Recipe from Rick Stein                       
serves 5

Ingredients

1kg Alaska Salmon recheado

Masala Paste

1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp chopped garlic
1 tsp roughly chopped root ginger                                
1 tsp light muscavado sugar
½ tsp. fennel seeds
½ tsp cloves
½ tsp turmeric powder
½ tsp salt
160g medium hot chillies
250ml tamarind water
65g root ginger roughly chopped
50ml red wine vinegar

Dressing

195g Greek yoghurt
65g carrot puree
¼ tsp. cumin
1 lime
20g sprig of coriander

Potato Bahji

5 standard size potatoes
50ml sunflower oil
¼ tsp yellow mustard seeds
¼ tsp turmeric powder
162g finely diced onions
162g finely diced tomato
1 sprig finely diced coriander

To make

1. Masala paste: Soak tamarind overnight in 15ml water until syrupy.  Grind the spices to powder and put them in a food processor with the rest of the ingredients and blend to a smooth paste.
2. Scale, gut and fillet the salmon
3. Spread the cut face of one fillet with the masala paste, then put the fish back into shape.  Tie the fish all the way along and allow to rest overnight before cutting into 200gm portions.
4. Dressing:  Cook the carrots in seasoned water then pass through a fine sieve.  Toast cumin then pulp in pestle and mortar.  Fold the dressing ingredients together adjusting to taste.
5. Bahjis:  Dice potatoes into half inch pieces, cook for 6-7 minutes until tender then drain.  Meanwhile, heat the oil; add mustard seeds and, when they begin to pop add the turmeric and onions.  Fry for 5 minutes or until the onions are soft and lightly browned.  Add the potatoes and some salt and pepper and fry for 1-2 minutes.  Then add the tomatoes and cook for 1 minute.  Stir in the chopped coriander, set aside and keep warm.
6. Salmon: Heat the oil in a pan.  Season the salmon in salt, white pepper and oil.  Fry for 2 minutes on one side then turn.  The salmon should have a golden brown colour.  Remove from the pan then place in the oven for 5 minutes (when probing 32°C).  Allow to rest.
7. Place the bahji mix into a round mould at the top of the plate.  Place the salmon just off the bahji.  Drop one spoonful of the yoghurt dressing across from the salmon.  Beside the yoghurt place the half lime wedge with the coriander coming off.  Brush the salmon with the oils from the cooking and a little lime juice.