- 1kg floury potato, peeled and cut into chunks
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 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
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
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
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.
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.
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.