Perk up your party buffet with this punchy side of salmon served with crispy spuds and a herby zhoug sauce, perfect for entertaining over the festive season
Make this side of salmon with crispy spuds and zhoug for a festive centrepiece, then check out more salmon recipes such as our impressive salmon en croûte.
Zhoug is a zingy sauce from Yemen made from herbs, spices, lemon juice and chilli
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 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.
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.
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.
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