I was aiming to introduce more fish to the table this week and stumbled upon this recipe that sets out to give a festive twist to a side of salmon. At the beginning of the year we enjoyed a spectacular baked salmon with cranberries and pistachios which felt markedly celebratory and while tonight's effort was very warmly received it was perhaps less festive tasting than I might have imagined.

Although a tad disparate, I served our salmon with Hugh Fearnley-Whittingstall's curry-spiced parsnips and potatoes. While initially seeming a bit random, the vegetables paired extremely well with the fish. (They also tasted great cold the following day!)