Jerk Salmon with Yoghurt Potatoes

clock 10 minutes + 20 minutes bowl Serves 2

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
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Method

  • 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.

  • 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. In a medium bowl, pour half the herb mixture over the salmon. Stand for 5 minutes.

  • 4. Cook salmon in a heated medium 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. Sprinkle with reserved herbs to garnish.

  • Tip:

  • Salmon is a great source of omega 3 fats which are important for heart health.

  • PER SERVE

  • • Energy 3291Kj • Protein 41g • Total Fat 50g • Saturated Fat 12g • Carbohydrates 40g • Sugars 8g • Sodium 1132mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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