Zhoug is a zingy sauce from Yemen made from herbs, spices, lemon juice and chilli
Ingredients
- new potatoes 1kg, large ones halved
- olive oil 4 tbsp
- garlic 4 cloves, skins on
- salmon 1kg side, skin on
ZHOUG
- 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
Method
-
Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
For the zhoug, put all of the ingredients into a food processor and whizz until smooth.
-
Step 5
Transfer the crispy spuds to a serving platter, then carefully put the salmon side on top. Spoon over some of the zhoug, to serve.
*This recipe is gluten-free according to industry standards
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Nutritional Information
- Kcals 334
- Fat 19.5g
- Saturates 3.3g
- Carbs 16.3g
- Sugars 0.9g
- Fibre 2g
- Protein 22.1g
- Salt 0.1g
