Salmon Calcutta with Idaho® Fingerling Potatoes | Idaho Potato Commission

Ingredients

• 2 cups plain yogurt
• 1/2 cup honey
• 1/4 cup lime juice
• 1 tablespoon garlic
• 1 teaspoon cumin
• 3/4 cup mint
• 3/4 cup cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 2 tablespoons coriander, crushed in spice mill
• 2 teaspoons ground fennel
• 2 tablespoons cilantro, chopped
• 1/2 cup lime zest
• 1 tablespoon kosher salt
• 2 teaspoons red pepper, crushed
• 3 Idaho® Russian Banana, Red Thumb, and Purple Peruvian Fingerling potatoes, sliced 1/2" thick
• 1 quart water
• 2 tablespoons Gobi seasoning
• 1 tablespoon salt and pepper
• 2 teaspoon turmeric
• 1 cup red onion, julienned
• 2 teaspoon garlic
• 1 tablespoon seasoning
• 1 cup grape tomatoes, each cut in half
• 1/4 cup cilantro
• 1 each 8 oz salmon fillet
• 1 tablespoon coriander crust
• 2 tablespoons oil
• 1 teaspoon fresh lime juice
• 1 ounce mango ginger glaze
• 1 cup Indian potatoes
• 1 ounce mint cilantro cream
• 1/4 cup coriander seeds
• 1 ½ tablespoons cumin seeds
• 1 tablespoon black peppercorns, crushed
• 1 tablespoon cardamom seeds, from green pods
• 1 tablespoon red chili flakes, crushed
• 1/4 cup black mustard seeds
• 1/2 cup curry leaves, dried
• 2 tablespoons turmeric, ground