Spiced Salmon with Coriander Mash

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1kg floury potatoes, peeled and cut into chunks
• 2 tsp curry paste (tikka is good)
• 200g tub Greek yogurt
• 4 salmon fillets, about 150g each (check the scales have been removed)
• 25g butter
• ½ tsp dried chilli flakes
• about 4 tbsp milk
• large handful coriander leaves, chopped
• grilled tomatoes, to serve

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a pan of boiling water and simmer for 12 to 15 minutes until tender. Heat the oven to 400°F (200°C).

2. While the potatoes cook, mix the curry paste and chilli flakes with half the Greek yogurt. Spread this over the salmon fillets and set them on a lined baking tray.

3. Roast the salmon for 10 to 12 minutes until it reaches 145°F (63°C) in the thickest part and the flesh is opaque and flakes easily.

4. Drain the potatoes and mash them with the butter, enough milk to make them smooth, and most of the chopped coriander.

5. Halve the tomatoes and put them under a hot grill for 3 to 4 minutes until softened and lightly charred.

6. Spoon the mash onto plates, top with the salmon, and spoon over the remaining Greek yogurt. Scatter with the rest of the coriander and serve with the grilled tomatoes.