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.
1kg/2lb 4oz floury potatoes, peeled and cut into chunks
2 tsp curry paste (tikka is good)
200g tub Greek yogurt
4 salmon fillets, about 150g each (check the scales have been removed)
½ tsp dried chilli flakes
about 4 tbsp milk
large handful coriander leaves, chopped
grilled tomatoes, to serve
Boil the potatoes for about 12 mins until tender. Heat the grill to high, stir the curry paste into 4 tbsp of the yogurt, then smear the mixture all over the salmon. Put the salmon in a large flameproof dish, skin-side up, and grill for 10 mins.
Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes and milk. Mash together with a potato masher or use an electric hand whisk to beat the mash to a really creamy texture, adding more milk if you need to. Stir the coriander leaves through. Pile onto plates, place the salmon next to it and drizzle with the cooking juices. Serve with grilled tomatoes.
563 kcalories, protein 39g, carbohydrate 42g, fat 28g, saturated fat 10g, fibre 3g, sugar 5g, salt 0.54g