Jerk Salmon with Yoghurt Potatoes

Ingredients
- 8 baby potatoes, thinly sliced
- 1/3 cup firmly packed Italian parsley
- 1/3 cup firmly packed 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 lime juice
- ¼ cup extra virgin olive oil
- 2 Atlantic Salmon Fillets
- ¼ cup Greek-style yoghurt
- 2 shallots, finely chopped
Method
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1. Place potatoes in a medium saucepan and cover with cold water. Bring to a boil on a high heat. Cook for 12-15 minutes until tender. Drain, and cover to keep warm.
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2. Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, lime juice and oil. Season with salt.
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3. Pour half the herb mixture over the salmon in a medium bowl. Stand for 5 minutes.
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4. Cook salmon in a heated medium-sized frying pan, for 2 minutes each side or until just cooked through.
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5. Combine potatoes with yoghurt, shallots and remaining herb mixture.
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6. Serve salmon with lime wedges and potatoes on the side, and sprinkled with reserved herbs.
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Tip: You can substitute ground allspice with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.