Spiced salmon with mash

Name: Spiced salmon with mash
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 1kg floury potato peeled and cut into chunks; 2 tsp curry paste (tikka is good); 200g tub Greek yogurt; 4 salmon fillets about 150g each (check the scales have been removed); 25g butter; ½ tsp dried chilli flakes; about 4 tbsp milk; large handful coriander leaves, chopped; grilled tomatoes to serve

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 3.9 out of 5.8 ratingsRate

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A well rounded meal of potatoes and salmon. Nutritional for all the family.

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Ingredients

Nutrition

Units:

MetricUS

1kg floury potato

peeled and cut into chunks
2 tsp curry paste

(tikka is good)
200g tub Greek yogurt
4 salmon fillets

about 150g each (check the scales have been removed)
25g butter
½ tsp dried chilli flakes
about 4 tbsp milk
large handful coriander

leaves, chopped
grilled tomatoes

to serve

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Nutrition: per serving

kcal563
fat28g
saturates10g
carbs42g
sugars5g
fibre3g
protein39g
salt0.54g

low

Method

step 1

Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
step 2

Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.

RECIPE TIPS

PREPARE THE SALMON

Salmon from supermarkets often still has the scales on the skin. To remove, hold a fillet in a plastic bag and run the back of a cook’s knife over the skin, against the grain of the scales, until they fall off into the bag.

Recipe from Good Food magazine, January 2007

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A star rating of 3.9 out of 5.8 ratings

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