I usually keep salmon dinners very simple. It’s not that this jerk salmon with yogurt potatoes isn’t simple too (it is!) but I have pushed the boat out a bit with it. I really hope you try it!
Mr. Scrummy and I do love a salmon dinner every once in a while, but we’re usually pretty unadventurous with it. Well, someone’s got to be. We just slap it in a baking dish with a bit of salt of pepper, bake for 10 minutes, and that’s it.
I’ll still continue to make salmon like this, because with loads of roasted veggies and a bit of focaccia bread drizzled with olive oil and salt on the side (mmm… have you tried that?) it really is a lovely, not to mention ridiculously easy and healthy, meal.
But I recently came across something similar to this jerk salmon with yogurt potatoes I’m bringing you today in a book called Express by The Australian Women’s Weekly – who, by the way, write some great recipes – and I thought ‘OK, let’s branch out a little from my usual slap-it-in-the-oven-and-bake-for-10-minutes salmon and see how we go!’
And we went pretty well! It felt like this was a perfect easy meal for spring – at least for a UK spring that can’t make up it’s mind whether it’s really started or not. But that’s OK, because I think this works whatever the weather. The warm yogurt-y potatoes and spicy salmon make the meal warming and filling, but at the same time it feels nicely healthy and lightened-up.
Then there’s the flavours. Mmm, those flavours. I haven’t had too much experience of Jerk (add an s to that and it’s a different story) but I LOVE the combination of the chili, allspice, herbs, ginger and lime in this particular version. Those genius Jamaicans!
And if you’re not a fan of salmon, I think this would work really well with chicken, too.
So there’s a bit of chopping and measuring of the herbs and spices, but once you’ve done that part and processed them into a wet rub, the recipe comes together really easily. Half of the rub gets ‘rubbed’ into the salmon, and the other half gets stirred into the baby potatoes and yogurt.
All that’s left to do is to pan-fry the salmon for a few minutes complete with all that lovely marinade on it. I find it’s best to use a flat-ish piece of salmon so that it cooks all the way through without the outside becoming overcooked while you’re waiting for the inside to catch up. The piece I used that you see in these photos was actually a bit too thick. 😉
Another tip I picked up from my friend Nagi from Recipe Tin Eats (who’s always full of amazing tips!) is to place the salmon skin-side down in a hot pan, then reduce the heat to medium immediately. That way the skin gets nice and crispy without the salmon overcooking. Then when you flip it over you let it cook on the other side for about another minute only. If you remove it from the pan when it’s just cooked it’ll continue cooking slightly and be perfect by the time you’ve dished up.
The finished meal ends up looking like a party on a plate, and tasting like a party in your mouth, with all those lovely fresh and zingy flavours going on in there!
I really hope you give this one a go, especially if it’s not something you’d usually make. It wasn’t for me, but it’s definitely going to be on the menu again this spring.
P.S. I served this with some pan-fried asparagus on the side. You don’t have to of course, but I found that worked really well.
- 350 grams / 12 ounces baby potatoes, sliced into about 1cm slices
- 1 small bunch each of parsley and coriander
- ⅔ teaspoon dried chili flakes
- 1 teaspoon allspice
- 2 cloves garlic, chopped or crushed
- 1 teaspoon black pepper
- ½ teaspoon salt
- a thumb-width-sized piece of fresh ginger, peeled and grated
- juice of 1 lime, plus lime segments to serve
- ¼ cup (60ml) olive oil
- 2 x salmon filets, skin on (each of mine were about 120 grams / 4.25 ounces)
- ¼ cup (70 grams) Greek yogurt
- 1 shallot, chopped finely (or 2 spring onions, sliced)
- Cook the potatoes until just tender (I boiled them for about 10 minutes), then drain, tip back into the pan and cover to keep warm.
- Put most of the parsley and coriander, the chili flakes, allspice, garlic, pepper, salt, ginger, lime juice and olive oil in a food processor and process to a chunky wet rub.
- Pour half of the mixture over the raw salmon and leave to marinate for about 5 minutes.
- Gently fold the rest of the mixture through the potatoes together with the yogurt and the shallot / spring onions.
- Cook the salmon in a frying pan / skillet on a medium heat, skin-side first, for a few minutes on the first side and about a minute on the other*.
- Divide the potatoes between two plates, and serve the salmon on top. Sprinkle with the remaining herbs and serve with lime wedges.
*Cook the salmon (undrained) until it’s just cooked all the way through. You can see whether it’s cooked by watching how the colour changes on the side of the fish.
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