Spiced salmon with coriander mash

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• Lynsey

  31 October 2007

  Lynsey rated this recipe

  

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• jac's cafe

  29 December 2007

  jac's cafe rated and commented on this recipe

  

  This is a great dish for mid week, very tasty and very quick to prepare and cook.

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• wadeurry

  16 July 2008

  wadeurry commented on this recipe

  Great dish, made at school for my GCSE prep test, teacher quoted 'taste amazing and would recomend to anyone who wants a quick and easy to prepare and cook as a meal.'

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• wadeurry

  16 July 2008

  wadeurry rated this recipe

  

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• Evelyn

  04 June 2011

  Evelyn rated and commented on this recipe

  

  We loved this recipe and will definitely be doing it again. The mash was great, but I prefer not to use an electric whisk and that would make the mash gloopy.

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• PanClanger

  30 June 2012

  PanClanger rated and commented on this recipe

  

  I really enjoyed this, but can only award four out of five stars as I think it was the tweaks I made which made it so good! I mixed the (madras) paste with the yoghurt, coated the salmon then used the rest of the curried yoghurt in the potatoes, along with plenty of salt, pepper and coriander herb. I only used a tiny amount of butter but enough milk to give the mash a good soft consistency. But for me the winning touch was using fresh sliced green chilli (not the really hot small ones!) in the mash and to garnish the finished dish, instead of dried chilli flakes, which would have provided heat, but not such great flavour as fresh. Overall a delicious meal, and I'd make it again, definitely. I urge you to try fresh chilli in the mash, plus the remaining curried yoghurt, instead of the version given here. You won't be disappointed.

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Ingredients

• 1kg floury potatoes , 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Ingredients

• 1kg floury potatoes , 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

Per serving

563 kcalories, protein 39g, carbohydrate 42g, fat 28 g, saturated fat 10g, fibre 3g, sugar 5g, salt 0.54 g

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