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!

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Jerk salmon with yoghurt potatoes
  • 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
  • 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.

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