Name: Jerk salmon with yoghurt potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 8 baby new potatoes (320g), sliced thonly; 1/3 cup firmly packed fresh flat-leaf parsley; 1/3 cup firmly packed fresh coriander; 1 teaspoon freshly ground black pepper; 1 teaspoon dried chilli flakes; 1 teaspoon ground allspice; 2 clove garlic, crushed; 2 teaspoon finely grated fresh ginger; 1/4 cup (60ml) lime juice; 1/4 cup (60ml) extra virgin olive oil; 2 200g skinless, boneless salmon fillets; 1/4 cup (70g) greek-style yoghurt; 2 shallots (50g), chopped finely

Jerk salmon with yoghurt potatoes

This tender, flaky jerk salmon with zingy flavoursome yoghurt potatoes really hits the spot! The perfect dish for dinner tonight - quick, easy, and so delicious!

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Serves 2

Prep

10M

Cook

10M

Total

20M

Ingredients

8 baby new potatoes (320g), sliced thonly

1/3 cup firmly packed fresh flat-leaf parsley

1/3 cup firmly packed fresh coriander

1 teaspoon freshly ground black pepper

1 teaspoon dried chilli flakes

1 teaspoon ground allspice

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

1/4 cup (60ml) lime juice

1/4 cup (60ml) extra virgin olive oil

2 200g skinless, boneless salmon fillets

1/4 cup (70g) greek-style yoghurt

2 shallots (50g), chopped finely

Method

1.Boil, steam or microwave potato until tender; cover to keep warm.

2.Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil; season with salt.

3.Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes.

4.Cook undrained salmon, in a heated medium frying pan, for 2 minutes each side or until just cooked through.

5.Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon, and sprinkled with reserved herbs.

You will need 1 lime for this recipe. To assist with juicing, roll the lime firmly on a hard bench first. You can substitute ground allspice with ½ teaspoon ground cinnamon, ¼ teaspoon ground clove and ¼ teaspoon ground nutmeg.
Note

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