Salmon Calcutta with Fingerling Potatoes

YIELD: 1 serving

For mint cilantro cream:
2 cups plain yogurt
½ cup honey
¼ cup lime juice
1 Tbsp. garlic
1 tsp. cumin
¾ cup mint
¾ cup cilantro
½ tsp. salt
1/8 tsp. cayenne pepper

For coriander crust:
2 Tbsps. coriander, crushed in spice mill
2 tsps. ground fennel
2 Tbsps. cilantro, chopped
½ cup lime zest
1 Tbsp. kosher salt
2 tsps. red pepper, crushed

For potatoes:
3 fingerling potatoes, sliced ½” thick
1 qt. water
2 Tbsps. Gobi seasoning
1 Tbsp. salt and pepper
2 tsps. turmeric
1 cup red onion, julienned
2 tsps. garlic
1 Tbsps. seasoning
1 cup grape tomatoes, each cut in half
¼ cup cilantro

For Gobi seasoning:
¼ cup coriander seeds
1 ½ Tbsps. cumin seeds
1 Tbsp. black peppercorns, crushed
1 Tbsp. cardamom seeds, from green pods
1 Tbsp. red chili flakes, crushed
¼ cup black mustard seeds
½ cup curry leaves, dried
2 Tbsps. turmeric, ground

For salmon:
1 (8 oz.) salmon filet
1 Tbsp. coriander crust
2 Tbsps. oli
1 tsp. fresh lime juice
1 oz. mango ginger glaze
1 cup potatoes
1 oz. mint cilantro cream

1.    For mint cilantro cream: Blend ingredients for cream together until smooth.
2.    For spice crust: Mix spice crust ingredients together.
3.    For Gobi seasoning: Combine ingredients and mix well. Cover tightly.
4.    For potatoes: cook potatoes until soft; drain and cool. Saute red onion, garlic, Gobi seasoning, salt and pepper, grape tomatoes and cilantro. Add potatoes and salt and pepper, add about 2 oz. of water and heat through.
5.    For salmon: Season salmon with coriander spice crust and drizzle lightly with olive oil. Grill filet, starting skin side up, over medium-high heat. After turning over, drizzle with fresh lime juice then brush with mango ginger glaze. Cook to internal temperature 165°F, then remove from heat.
6.    To plate: Place 1 cup potatoes in center of plate. Place salmon filet at angle on top of potatoes. Drizzle with mint cilantro yogurt and serve.