JERK SALMON WITH YOGURT POTATOES

Prep time 10 mins Cooking time 10 mins Serves 2

INGREDIENTS

320g baby new potatoes, thinly sliced

⅓ cup firmly packed fresh flatleaf parsley

⅓ 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 4 tbsp lime juice

4 tbsp extra virgin olive oil 2x200g skinless, boneless salmon fillets

4 tbsp greek-style yogurt 2 shallots (50g), chopped finely

METHOD

Boil, steam or microwave potato 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 mins.

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

Combine potato with yogurt, shallot and remaining herb mixture. Serve topped with salmon, and sprinkled with reserved herbs.

Tip: You can substitute ground allspice with ½ teaspoon ground cinnamon, ¼ teaspoon ground clove and ¼ teaspoon ground nutmeg.