Spiced salmon with mash

• floury potato↗1kg g

  peeled and cut into chunks

• curry paste↗2 tsp tsp

  (tikka is good)

• tub Greek yogurt200g g
• salmon fillets↗4

  about 150g each (check the scales have been removed)

• butter↗25g g
• dried chilli flakes↗½ tsp tsp
• milk↗about 4 tbsp tbsp
• corianderlarge handful

  large handful leaves, chopped

• grilled tomatoes

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.