Jerk Salmon with Yoghurt Potatoes

Ingredients
- 8 baby potatoes, thinly sliced
- 1/3 cup Italian parsley
- 1/3 cup 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
- 1/4 cup lime juice
- 1/4 cup extra virgin olive oil
- Salt, to season
- 2 x 150g salmon fillets
- 1/4 cup plain Greek yoghurt
- 2 shallots, finely chopped
- Lime wedges, to serve
Method
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1. In a medium saucepan, add potatoes 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. In a medium bowl, pour half the herb mixture over the salmon. Stand for 5 minutes.
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4. Cook salmon in a heated medium 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. Sprinkle with reserved herbs to garnish.
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Tip:
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Salmon is a great source of omega 3 fats which are important for heart health.
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PER SERVE
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• Energy 3291Kj • Protein 41g • Total Fat 50g • Saturated Fat 12g • Carbohydrates 40g • Sugars 8g • Sodium 1132mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation