Jerk Salmon with Yoghurt Potatoes

Jerk Salmon with Yoghurt Potatoes

Ready in 20 minutes, this jerk flavoured salmon with yoghurt potatoes makes for a delicious and healthy weeknight meal!


  • 8 baby new potatoes (320g), sliced in thirds
  • 1/3 cup firmly packed fresh flat-leaf parsley
  • 1/3 cup firmly packed fresh coriander
  • 1 tsp freshly ground black pepper
  • 1 tsp dried chilli flakes
  • 1 tsp ground allspice
  • 2 cloves garlic, crushed
  • 2 tsp finely grated fresh ginger
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 2 x 200g skinless, boneless salmon fillets
  • 1/4 cup Greek yoghurt
  • 2 shallots, chopped finely

To make:

  1. Boil, steam or microwave potatoes until tender; cover to keep warm.
  2. Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil, season with salt.
  3. Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes.
  4. Cook salmon in a heated medium frying pan, for 2 minutes each side or until just cooked through.
  5. Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon and sprinkled with reserved herbs.

Serves 2 (my suggestion – double the recipe to ensure you have enough left over for lunch the next day).


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