Green salmon with pineapple & tamarind salad

• salmon fillets↗4
• rapeseed oil↗1 tsp tsp
• baby spinach↗200g g
• coriander½ small pack

  leaves picked

• garlic cloves↗2

  grated

• grated ginger2 tbsp tbsp
• green chilli↗1

  roughly chopped

• cumin seeds↗1 tsp tsp
• natural yogurt↗125g g
• lime↗1

  zested and juiced

• pineapple↗1

  peeled and finely sliced

• garlic clove↗1
• apple juice↗1 tbsp tbsp
• tamarind paste2 tbsp tbsp
• honey↗1 tbsp tbsp
• extra virgin olive oil↗2 tbsp
• red chilli↗1

  finely sliced

• coriander½ small pack

  leaves picked

• mint↗½ small pack

  leaves picked

• crispy fried shallots

  and lime wedges, to serve

Step-by-step instructions

1. 1

   Heat a pan with the oil and wilt the spinach and coriander leaves. Put in a food processor and blend with the remaining marinade ingredients until you have a smooth paste. Season well.

2. 2

   Place the salmon, skin-side up, on a board. Score the skin deeply and pour over the paste, massaging it all over the skin and flesh. Put aside while you heat the oven, or leave to marinate in the fridge for longer, if you prefer.

3. 3

   Heat oven to 200C/180C fan/gas 6. Lift the salmon from the paste, being careful not to brush too much off. Lay the salmon on a baking sheet, skin-side down, and roast for 10-15 mins. Meanwhile, make the pineapple salad. Crush the garlic with salt flakes and pepper in a mortar, then stir in the apple juice, tamarind, honey and oil. Pour over the sliced pineapple, making sure it is evenly coated.

4. 4

   To serve, lay some pineapple slices on each plate, add a fillet of salmon to each and scatter over the red chilli, coriander, mint and crispy shallots. Serve with wedges of lime.