Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Salmon with crispy potatoes and zhoug
- Preparation and cooking time
- Total time
- Easy
- Serves 10 as part of a buffet
Ingredients
- 1kg new potatoes, large ones halved
- 4 tbsp olive oil
- 4 cloves garlic, skins on
- 1kg side salmon, skin on
ZHOUG
- a large bunch coriander, roughly chopped
- 2 green chillies, roughly chopped
- 1 clove garlic, chopped
- 1 tsp ground cumin
- a large pinch caster sugar
- 1 lemon, juiced
- 3 tbsp olive oil
Method
- STEP 1Put 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.
- STEP 2Heat 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.
- STEP 3Push 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.
- STEP 4For the zhoug, put all of the ingredients into a food processor and whizz until smooth.
- STEP 5Transfer the crispy spuds to a serving platter, then carefully put the salmon side on top. Spoon over some of the zhoug, to serve.
