Jerk Salmon with Yoghurt Potatoes

clock 10 minutes + 10 minutes bowl Serves 2


  • 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
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How to Chop Herbs


  • 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.

  • 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.

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

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

  • 5. Combine potatoes with yoghurt, shallots and remaining herb mixture.

  • 6. Serve salmon with lime wedges and potatoes on the side, and sprinkled with reserved herbs.

  • Tip: You can substitute ground allspice with 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.

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