Salmon with Panch Phoron Potatoes and Coconut Kaffir Lime Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper. Preheat BBQ hot plate or grill to high (if using).
2. Toss potatoes on prepared tray with a drizzle of olive oil, Panch Phoron spice mix, ginger and sweet chilli sauce. Season with salt and pepper and roast for about 20 minutes, until cooked through. Turn once during cooking.
3. While potatoes cook, prepare the rest of the meal. In a small bowl, combine yoghurt and kaffir lime powder and mix together well. Allow to sit at room temperature for about 20 minutes before serving.
4. Dice cucumber and apple 0.5cm; cut cherry tomatoes into quarters; thinly slice mint leaves. Combine all in a medium bowl with a drizzle of extra-virgin olive oil and vinegar. Season with salt and pepper and toss to combine. Pat salmon dry and remove any pin bones.
5. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook salmon, skin-side-down, for about 3 minutes, until skin is crispy. Flip and cook for a further 2 minutes for medium-rare, or until cooked to your liking. Set aside, covered, to rest for 2 minutes.
6. Spoon Panch Phoran potatoes onto plates, top with crispy-skin salmon and serve cucumber apple salad on the side. Dollop over kaffir lime coconut yoghurt and garnish with coriander.