Name: Jerk salmon with yoghurt potatoes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 baby new potatoes (320g), sliced thickly; ⅓ cup firmly packed fresh flat-leaf parsley; ⅓ cup firmly packed fresh coriander; 1 tsp freshly ground black pepper; 1 tsp dried chilli flakes; 1 tsp ground allspice; 2 cloves garlic, crushed; 2 tsp finely grated fresh ginger; ¼ cup (60ml) lime juice; ¼ cup (60ml) extra virgin olive oil; 2 200g skinless, boneless salmon fillets; ¼ cup (70g) Greek-style yoghurt; 2 shallots (50g), chopped finely

Jerk salmon with yoghurt potatoes

Master the art of quick and tasty weeknight dinners with this easy salmon recipe.

Serves 4

Prep

10M

Cook

10M

Total

20M

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!

Test Kitchen tip

Jerk is both the name of the Jamaican dry or wet spice rub used to season fish and chicken, as well as the name of the cooking method. Chilli and allspice are the two defining spices in the rub.

You can substitute ground allspice with combined ½ teaspoon ground cinnamon, ¼ teaspoon ground clove and ¼ teaspoon ground nutmeg.

Waste not tip

Finely grate rind of lime and add to yoghurt for extra citrusy flavour.

Love cooking with salmon? Check out our collection of simple salmon recipes.

Ingredients

8 baby new potatoes (320g), sliced thickly

⅓ cup firmly packed fresh flat-leaf parsley

⅓ cup firmly packed fresh coriander

1 tsp freshly ground black pepper

1 tsp dried chilli flakes

1 tsp ground allspice

2 cloves garlic, crushed

2 tsp finely grated fresh ginger

¼ cup (60ml) lime juice

¼ cup (60ml) extra virgin olive oil

2 200g skinless, boneless salmon fillets

¼ 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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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