Photo: Iain Bagwell; Food Styling: Randy Mon
YieldsServes 4
The potatoes get crisp at the edges, making this dish a little like fish and chips.

How to Make It

Step 1
1

Heat oil in a frying pan over medium heat. Add mustard seeds and cook until they pop, 2 to 3 minutes. All at once, stir in remaining spices and 1 1/2 tsp. salt; cook until fragrant, 30 to 45 seconds. Remove from heat and whisk in 1/2 cup yogurt.

Step 2
2

Stir 3 tbsp. spice mixture with remaining 3/4 cup yogurt in a bowl; chill. In a shallow bowl, combine remaining spice mixture with lemon juice and 3 tbsp. water. Let cool. Add salmon, turn to coat, and chill, covered, at least 1 1/2 hours or overnight.

Step 3
3

Heat grill to medium (350° to 450°). Transfer salmon to a plate. Turn potatoes in marinade. Let reserved yogurt sauce stand at room temperature. Spray 2 perforated grill pans* with cooking oil spray, then arrange potatoes in a single layer over 1 1/2 pans, spray them with oil, and spray salmon. Reserve remaining marinade.

Step 4
4

Grill potatoes, covered, until browned on underside, 15 minutes. Turn over, brush with remaining marinade, and cook until second side is brown, 5 to 8 minutes; as done, transfer to a bowl and keep warm. Meanwhile, set salmon oiled side down on empty half of grill pan; cook, turning once, until just cooked through, 5 minutes total.

Step 5
5

Toss potatoes with onion and chopped cilantro, then spoon onto plates. Add salmon and garnish with cilantro sprigs. Serve with reserved yogurt sauce and add more salt to taste.

Step 6
6

*Or fold 2 sheets of foil in half. Poke dime-size holes in them about 2 in. apart, using a small knife.

Ingredients

 1/4 cup vegetable oil
 1 tablespoon brown mustard seeds
 1 tablespoon ground coriander
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons turmeric
 1/2 teaspoon cinnamon
 1/2 teaspoon cayenne
 1/4 teaspoon ground cloves
  About 1 1/2 tsp. kosher salt
 1 1/4 cups plain low-fat yogurt, divided
 1 1/2 tablespoons lemon juice
 4 sockeye salmon fillets (each about 5 oz. and 3/4 in. thick), skinned
 1 1/4 pounds red potatoes, sliced 1/4 in. thick
  Cooking oil spray
 2 tablespoons diced red onion
 1/4 cup chopped cilantro, plus cilantro sprigs

Directions

Step 1
1

Heat oil in a frying pan over medium heat. Add mustard seeds and cook until they pop, 2 to 3 minutes. All at once, stir in remaining spices and 1 1/2 tsp. salt; cook until fragrant, 30 to 45 seconds. Remove from heat and whisk in 1/2 cup yogurt.

Step 2
2

Stir 3 tbsp. spice mixture with remaining 3/4 cup yogurt in a bowl; chill. In a shallow bowl, combine remaining spice mixture with lemon juice and 3 tbsp. water. Let cool. Add salmon, turn to coat, and chill, covered, at least 1 1/2 hours or overnight.

Step 3
3

Heat grill to medium (350° to 450°). Transfer salmon to a plate. Turn potatoes in marinade. Let reserved yogurt sauce stand at room temperature. Spray 2 perforated grill pans* with cooking oil spray, then arrange potatoes in a single layer over 1 1/2 pans, spray them with oil, and spray salmon. Reserve remaining marinade.

Step 4
4

Grill potatoes, covered, until browned on underside, 15 minutes. Turn over, brush with remaining marinade, and cook until second side is brown, 5 to 8 minutes; as done, transfer to a bowl and keep warm. Meanwhile, set salmon oiled side down on empty half of grill pan; cook, turning once, until just cooked through, 5 minutes total.

Step 5
5

Toss potatoes with onion and chopped cilantro, then spoon onto plates. Add salmon and garnish with cilantro sprigs. Serve with reserved yogurt sauce and add more salt to taste.

Step 6
6

*Or fold 2 sheets of foil in half. Poke dime-size holes in them about 2 in. apart, using a small knife.

Indian-Spiced Sockeye and Grilled Potato Salad