Spiced Scottish Salmon with Spiced Tatties & Kachumber Salad

Preparation

Marinate the salmon:
1. Mix yoghurt, spices, oil, salt, and pepper in a bowl. Coat the salmon fillets with half the mixture and marinate in the fridge for at least 30 minutes. Keep the rest for the sauce.
Prepare the tatties:
2. Cube and boil the potatoes in salted water for 6-7 minutes, then drain. Finely-chop the chilli and garlic. Heat 2 tbsp of oil in a pan and fry the paprika, cumin, chilli and garlic together for 1-2 minutes. Add tomatoes and simmer for 2-3 minutes. In another pan, heat the remaining oil and crisp up the potatoes. Mix in the tomato spice mixture and heat through.
Make the salad:
3. Dice the tomatoes and red onion and toss together with salt, sugar, lemon juice, oil, chopped coriander, and chopped mint.
Cook the salmon:
4. Preheat the grill to medium. Place the salmon on a lined tray and grill for 3-4 minutes per side until golden and cooked through. Heat the reserved yoghurt mixture in a small pan to warm.
Serve:
5. Plate up the salmon with spiced tatties and a spoonful of kachumber salad. Drizzle over the warmed yoghurt sauce.