Spiced salmon with coriander mash

A well rounded meal of potatoes and salmon. Nutritional for all the family.

  • Prep:10 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 563
  • fat 28g
  • saturates 10g
  • carbs 42g
  • sugars 5g
  • fibre 3g
  • protein 39g
  • salt 0.54g


  • 1kg potatoes, peeled and cut into chunks
  • 2 tsp tikka paste or tandoori paste
  • 200g tub Greek yogurt
  • 4 salmon fillets
  • 25g butter
  • ½ tsp dried chilli flakes
  • 1 pack fresh coriander, chopped (a large handful)
  • 4 tbsp or so milk
  • grilled tomatoes to serve


Prepare the salmon
Salmon from supermarkets often still has the scales on the skin. To remove, hold a fillet in a plastic bag and run the back of a cook’s knife over the skin, against the grain of the scales, until they fall off into the bag.


  1. 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.

  2. 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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