Jerk salmon with yoghurt potatoes

Step 1

Boil, steam or microwave potato until tender; cover to keep warm.

Step 2

Reserve 1 tablespoon each of the parsley and coriander. Process remaining herbs with pepper, chilli, allspice, garlic, ginger, juice and oil; season with salt.

Step 3

Pour half the herb mixture over salmon in a medium bowl; stand for 5 minutes.

Step 4

Cook undrained salmon, in a heated medium frying pan, for 2 minutes each side or until just cooked through.

Step 5

Combine potato with yoghurt, shallot and remaining herb mixture. Serve topped with salmon, and sprinkled with reserved herbs.