Jerk Salmon with Yoghurt Potatoes
Ready in 20 minutes, this jerk flavoured salmon with yoghurt potatoes, makes for a delicious and healthy weeknight meal.
Preparation time: 15 minutes
Cooking time: 5 minutes
Recipe from GH Nutrition
8 baby new potatoes (320g), sliced in thirds
1/3 cup firmly packed fresh flat-leaf parsley
1/3 cup firmly packed 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 fresh lime juice
1/4 cup extra virgin olive oil
2 x 200g skinless, boneless salmon fillets
1/4 cup Greek yoghurt
2 shallots, chopped finely
Boil, steam or microwave potatoes until tender; cover to keep warm.
Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil, season with salt.
Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes.
Cook salmon in a heated medium frying pan, for 2 minutes each side or until just cooked through.
Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon and sprinkled with reserved herbs.