Spiced salmon with coriander mash

Spiced salmon with coriander mash

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(7 ratings)

Prep: 10 mins Cook: 15 mins

Easy

Serves 4
A well rounded meal of potatoes and salmon. Nutritional for all the family.

Nutrition and extra info

Nutrition: per serving

  • kcal563
  • fat28g
  • saturates10g
  • carbs42g
  • sugars5g
  • fibre3g
  • protein39g
  • salt0.54g
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Ingredients

  • 1kg floury potato, peeled and cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 tsp curry paste (tikka is good)
  • 200g tub Greek yogurt
  • 4 salmon fillet, about 150g each (check the scales have been removed)
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp dried chilli flakes
  • about 4 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • large handful coriander leaves, chopped
  • grilled tomatoes, to serve

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  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.

  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.

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Comments (5)

abcdefghijord's picture
5

I substitute the salmon with chicken when we don't have salmon in but still tastes just as great. I suggest leaving the meat to marinate in the spice/yogurt mix for at least 24 hours so improve the flavour and intensify the spice in the meat. I either make my own spice mix or use tandoori premixed spice but never paste. The mash is just perfect, I don't measure out the ingredients for the mash because they went too runny last so I just play by eye. Love this recipe though! Couldn't recommend it enough.

vivaves's picture
4

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.

evelynjcooper's picture
5

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.

wadeurry's picture
4

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.'

jackiehall's picture
4

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

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