Tandoori salmon with chive mash

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
 
Ingredients:

1kg Maris Piper potatoes, peeled and cubed

3 tbsp tandoori curry paste

300g natural-set yoghurt

4 boneless Scottish salmon fillets

400g cherry vine tomatoes

25g pack fresh chives, finely snipped

1 lemon, cut into wedges, to serve
Method:
1
Preheat the oven to 220ºC/R7. Cook the potatoes in a large pan of boiling water for 10-12 minutes until tender, then drain well.

2 Meanwhile, mix together the tandoori paste and 100g of the yoghurt. Spread the mixture all over the salmon then place on a parchment-lined baking sheet with the tomato vines. Bake for 12-15 minutes until the salmon is cooked through.

3 Mash the potatoes until smooth then beat in the remaining yoghurt and chives. Divide between 4 plates and serve with the tandoori salmon, roasted tomatoes and lemon wedges.
 
Recipe and image courtesy of www.waitrose.com
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