SERVES 4
INGREDIENTS:
FOR THE SALMON:
900g Salmon Fillets (skin and boneless)
1/3-Cup Extra Virgin Olive Oil
Zest and Juice of 1 Lemon
1 Garlic Clove (crushed)
1 Cup of Coriander Leaves
1 Cup of Flat Leaf Parsley Leaves
1 tsp. Cumin (ground)
½ tsp. Chilli Flakes
S&P (season to taste)
FOR THE LEMON & HERB SMASHED POTATO:
1Kg of New Potatoes (smaller the better)
Zest of 1 Lemon
2 Garlic Cloves (crushed)
1/3 Cup of Parsley Leaves & Chives (chopped finely)
1/3 Cup of Extra Virgin Olive Oil
Sea Salt (Coarse, or flakes)
TO SERVE:
2.5 TBLS Greek or Coconut Yoghurt
120g Spinach & Rocket
1 TBLS Apple Cider Vinegar
Drizzle of Extra Virgin Olive Oil
S&P (season to taste)
METHOD:
Throw all salmon ingredients except salmon into a blender or small food processor, and blitz until smooth and combined.
In a large mixing bowl, coat the salmon in half of the herb mixture, cover and leave in the fridge to marinate for 20 minutes. Stir in the Greek yoghurt to the remaining herb mixture, set the Moroccan yoghurt aside.
Place all the potatoes (skin on), in a large pot, cover with water and a 2 tsp. salt. Bring to the boil, and then reduce heat, simmer for 15-20 minutes or until just cooked through.
Drain and rinse under cold water, using the side of a butter knife or your hands start to crush/smash the potato roughly.
Heat the olive oil in a large non-stick frypan over a medium heat, when the oil becomes hot, add the smashed potatoes and allow them to sit, until brown and crispy on the bottom, using a spatula, turn the smashed potatoes over until that side crisps up.
Stir in the zest, herbs and garlic, and cook for another minute or two. Season with course sea salt & cracked pepper. Cover with foil to keep warm.
Divide the marinated salmon pieces evenly among the skewers; Heat either a grill/bbq/large non-stick fry pan or sandwich press to a high heat. Grill the salmon for about 5 minutes in each side.
Toss some olive oil and apple cider vinegar in with the spinach and rocket, season lightly with salt & pepper, and serve with salmon, smashed potato and Moroccan yoghurt.