Jerk Salmon with Yogurt Potatoes

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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350 grams / 12 ounces baby potatoes, sliced into about 1cm slices
1 small bunch each of parsley and coriander
1/2-1 seeded and diced chile pepper (jalapeno for moderate heat, habanero for very high heat)
1 teaspoon allspice
2 cloves garlic, chopped or crushed
1 teaspoon black pepper
½ teaspoon salt
a thumb-width-sized piece of fresh ginger, peeled and grated
juice of 1 lime, plus lime segments to serve
¼ cup (60ml) olive oil
2 x salmon filets, skin on (each of mine were about 120 grams / 4.25 ounces)
¼ cup (70 grams) Greek yogurt
1 shallot, chopped finely (or 2 spring onions, sliced)


Cook the potatoes until just tender (I boiled them for about 10 minutes), then drain, tip back into the pan and cover to keep warm.

Put most of the parsley and coriander, the chile, allspice, garlic, pepper, salt, ginger, lime juice and olive oil in a food processor and process to a chunky wet rub.

Pour half of the mixture over the raw salmon and leave to marinate for about 5 minutes.

Gently fold the rest of the mixture through the potatoes together with the yogurt and the shallot / spring onions.

Cook the salmon in a frying pan / skillet on a medium heat, skin-side first, for a few minutes on the first side and about a minute on the other.

Divide the potatoes between two plates, and serve the salmon on top. Sprinkle with the remaining herbs and serve with lime wedges.

Slightly adapted from a recipe from