Jerk Salmon and Yoghurt Potatoes

Bahan-bahan

• 560g Huon Salmon Skin on, cut into 1cm thick portions
• 1kg roasting potatoes, roughly chopped
• 1 cup natural yogurt
• 1tsp allspice
• 1tsp ground coriander seeds
• 1tsp dried thyme
• 1tsp cinnamon
• pinch nutmeg
• 15g palm sugar
• 3 cloves garlic, diced
• 1/4 white onion, diced
• 1tbsp white vinegar
• 1tbsp lime juice
• 1 red chili, diced
• 1tbsp olive oil
• salt to season

Kaedah

1. 1
   Preheat oven to 200 degrees Celsius
2. 2
   To make the marinade combine all the listed ingredients (except the salmon, yoghurt, and potatoes) 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 fridge for 2 to 6 hours
3. 3
   To make the yogurt dressing combine the yogurt with the reserved marinade mix and stir well.
4. 4
   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
5. 5
   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.