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
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Ingredients
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
Method
Jerk salmon with yoghurt potatoes
- 1Boil, steam or microwave potato until tender; cover to keep warm.
- 2Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil; season with salt.
- 3Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes.
- 4Cook undrained salmon, in a heated medium frying pan, for 2 minutes each side or until just cooked through.
- 5Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon, and sprinkled with reserved herbs.
Notes
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.
