JERK SALMON AND YOGURT POTATOES

---

PREP TIME 15 minutes
COOK TIME 45 minutes
SERVES 4

INGREDIENTS

560g of Huon Salmon Skin on, cut into 1cm thick portions

1kg of Roasting Potatoes, roughly chopped

1 cup of natural yogurt

Marinade

1 teaspoon of allspice

1 teaspoon of ground coriander seeds

1 teaspoon of dried thyme

1 teaspoon of cinnamon

Pinch of nutmeg

15g of palm sugar

3 cloves of garlic diced

¼ of a white onion, diced

1 tablespoon of white vinegar

1 tablespoon of lime juice

1 red chilli, diced

1 tablespoon of olive oil

Salt to season

Preheat oven to 200 degrees Celsius

METHOD

Step 1

To make the marinade combine all the ingredients and mix well. Reserve 1 tablespoon of the mix for the yogurt dressing then coat the salmon with the spice mix and place in the fried for 2 to 6 hours

Step 2

 To make the yogurt dressing combine the yogurt with the reserved marinade mix and stir well.

Step 3

To make the potatoes, place the chopped potatoes into a saucepan cover with water and bring to the boil. Once the potatoes are tender strain off the water and shake the potatoes in the saucepan to rough up the edges then transfer to a roasting tray, drizzle with olive oil and place in the oven for 35 minutes or until golden brown

Step 4

Cook the salmon in a hot pan with a little olive oil for 1 minute on each side. Serve the potatoes beside the salmon dressed with the yogurt dressing