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Spiced salmon with coriander mash
Serves 4
Easy
Total time:
Ready in 25-35 minutes
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Skip to ingredients
- 1kg potatopeeled and cut into chunks
- 2 tsp tikka pasteor tandoori paste
- 200g tub Greek yogurt
- 4 salmon fillets
- 25g butter
- ½ tsp dried chilli flakes
- 1pack fresh corianderchopped (a large handful)
- 4 tbsp or so milk
- grilled tomatoesto serve
Nutrition: per serving
- kcal493
- fat25g
- saturates9g
- carbs39g
- sugars0g
- fibre3g
- protein33g
- salt0.51glow
Method
step 1
Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.
step 2
Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.
