1kg potatoes , peeled and cut into chunks

2 tsp tikka paste or tandoori paste

200g tub Greek yogurt

4 wild salmon fillets

25g organic butter

½ tsp dried chilli flakes

1 pack fresh coriander , chopped (a large handful)

4 tbsp or so milk

grilled tomatoes to serve

 

Preparation

Boil the potatoes for about 12 minutes until tender.

Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon.

Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.

Drain the potatoes and return to the pan.

Add the remaining yogurt with the butter, chilli flakes, coriander and milk.

Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary.

Pile on plates, top with the salmon and drizzle with the cooking juices.

Serve with grilled tomatoes.

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