Salmon with crispy potatoes and zhoug

Name: Salmon with crispy potatoes and zhoug
Ingredients: new potatoes 1kg, large ones halved; olive oil 4 tbsp; garlic 4 cloves, skins on; salmon 1kg side, skin on; coriander a large bunch, roughly chopped; green chillies 2, roughly chopped; garlic 1 clove, chopped; ground cumin 1 tsp; caster sugar a large pinch; lemon 1, juiced; olive oil 3 tbsp

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Posted by Gerome 08 January 2020

Intermediate

Print Me :-)

Perk up your party buffet with this punchy side of salmon served with crispy potatoes, perfect for entertaining over the festive season

Ingredients

new potatoes 1kg, large ones halved
olive oil 4 tbsp
garlic 4 cloves, skins on
salmon 1kg side, skin on
coriander a large bunch, roughly chopped
green chillies 2, roughly chopped
garlic 1 clove, chopped
ground cumin 1 tsp
caster sugar a large pinch
lemon 1, juiced
olive oil 3 tbsp

Steps

Put the new potatoes into a large pan of lightly salted cold water. Bring to the boil and simmer for 15 minutes until the potatoes are tender. Drain really well and allow to cool slightly.

Heat the oven to 200C/fan 180C/gas 6. Use the side of a large knife to squash the new potatoes on a chopping board, then put into a large roasting tin. Drizzle over the oil, add the garlic cloves and toss really well. Put into the oven for 35 minutes, tossing halfway, until beginning to crisp.

Push the potatoes to the side and add the salmon skin-side down to the tin. Season the salmon well then put back in the oven for 25 minutes, until the salmon is cooked through.

For the zhoug, put all of the ingredients into a food processor and whizz until smooth.

Transfer the crispy spuds to a serving platter, then carefully put the salmon side on top. Spoon over some of the zhoug, to serve.