Spiced salmon with coriander mash

• potato↗1kg kg

  peeled and cut into chunks

• tikka paste↗2 tsp tsp

  or tandoori paste

• tub Greek yogurt200g g
• salmon fillets↗4
• butter↗25g g
• dried chilli flakes↗½ tsp tsp
• fresh coriander1pack pack

  chopped (a large handful)

• or so milk4 tbsp tbsp
• grilled tomatoes

  to serve

Step-by-step instructions

1. 1

   Boil the potatoes for about 12 minutes until tender. Turn on the grill. Stir the spice paste into 4 tbsp of the yogurt and smear the mixture all over the salmon. Put the salmon in a large heatproof dish, skin side up, and grill for 10 minutes.

2. 2

   Drain the potatoes and return to the pan. Add the remaining yogurt with the butter, chilli flakes, coriander and milk. Now mash the ingredients together, or better still use an electric hand whisk to beat the mash to a really creamy texture, adding extra milk if necessary. Pile on plates, top with the salmon and drizzle with the cooking juices. Serve with grilled tomatoes.