The key here is the saucy goodness that you layer over your salmon – creamy smoked paprika mayo and the bright and fresh ginger, jalapeno and mint pesto. The salmon is the perfect host for all the glorious smoky spices. The seasoning makes more than you need for this recipe, thankfully. Rub it over brisket or marinate some chicken thighs – it's the most brilliant all-rounder.
500g side of salmon
2 tbsp olive oil
½ tbsp cumin seeds, toasted and roughly ground
½ tbsp coriander seeds, toasted and roughly ground
½ tbsp sweet smoked paprika
pinch ground chipotle
½ tbsp salt
½ tbsp brown sugar
½ tbsp ground coffee
about 300g sebago or other roasting potatoes, cut into large bite-sized pieces
3 tbsp butter
3 tbsp olive oil
1 tsp ground cumin
1 tsp dried oregano
1 tsp ground chipotle
1 cup store-bought aioli
2 tsp pimenton (sweet smoked paprika)
pinch ground chipotle (optional)
Jalapeno, ginger and mint pesto
3 fresh jalapenos, deseeded and minced
1 cup finely chopped fresh mint
½ cup finely chopped coriander
2 tbsp honey
1 cup olive oil
5cm piece fresh ginger
1 garlic clove
juice of 2 limes
1. Preheat the oven to 180C fan-forced (200C conventional).
2. Add the potatoes, butter, olive oil and spices to a bowl and toss to combine. Spread out on a large baking tray, one that's big enough for the potatoes and the salmon, lined with baking paper and pop in the oven for 20 minutes.
3. While the potatoes are cooking, combine the marinade ingredients for the salmon in a bowl and spread over the top side of salmon, massaging them in for maximum flavour.
4. Once the potatoes have taken on a light golden colour, remove the tray and, working quickly, add the salmon and return the tray to the oven. Reduce the heat to 130C fan-forced (150C conventional) and cook for a further 20 minutes or until the salmon is cooked to your liking.
5. While the salmon is roasting, add the peso ingredients to a blender and blitz to combine then set aside until ready to serve. You can prepare this earlier, just refresh the pesto with a few tablespoons of finely diced mint.
6. Add the pimento aioli ingredients to a bowl and stir to combine.
7. Once cooked, removed the salmon from the oven. Transfer to a serving platter with the potatoes, drizzling over the pesto and creamy aioli generously. Scatter with a few extra leaves of coriander and any extra aioli and pesto to the side. Best served hot but is also glorious, and almost deeper in flavour the next day, in a salad.
8. You can also sling this straight into corn tortillas if you felt like a fish taco spin.