Spiced salmon with coriander mash
Infuse your salmon with warm, spicy flavours - the sauce goes well with lamb chops, too
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-35 minutes
- 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.
- 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.
Per serving
493 kcalories, protein 33g, carbohydrate 39g, fat 25 g, saturated fat 9g, fibre 3g, salt 0.51 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1200/
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Ingredients
- 1kg potatoes , peeled and cut into chunks
- 2 tsp tikka paste or tandoori paste
- 200g tub Greek yogurt
- 4 salmon fillets
- 25g butter
- ½ tsp dried chilli flakes
- 1 pack fresh coriander , chopped (a large handful)
- 4 tbsp or so milk
- grilled tomatoes to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-35 minutes
Ingredients
- 1kg potatoes , peeled and cut into chunks
- 2 tsp tikka paste or tandoori paste
- 200g tub Greek yogurt
- 4 salmon fillets
- 25g butter
- ½ tsp dried chilli flakes
- 1 pack fresh coriander , chopped (a large handful)
- 4 tbsp or so milk
- grilled tomatoes to serve
Per serving
493 kcalories, protein 33g, carbohydrate 39g, fat 25 g, saturated fat 9g, fibre 3g, salt 0.51 g
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