Jerk Salmon with Yoghurt Potatoes

womensweeklyfood.com.au

Dainey

subheading: Jerk salmon with yoghurt potatoes:

8 baby new potatoes (320g), sliced thonly

⅓ cup firmly packed fresh flat-leaf parsley

⅓ cup firmly packed fresh coriander

1 teaspoon freshly ground black pepper

1 teaspoon dried chilli flakes

1 teaspoon ground allspice

2 clove garlic, crushed

2 teaspoon finely grated fresh ginger

¼ cup (60ml) lime juice

¼ cup (60ml) extra virgin olive oil

2 200g skinless, boneless salmon fillets

¼ cup (70g) greek-style yoghurt

2 shallots (50g), chopped finely

Directions at womensweeklyfood.com.au

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