Roast salmon with spiced coconut crumbs

• butter↗50g g
• green cardamom pods↗8

  seeds removed and finely crushed

• desiccated coconut↗3 tbsp tbsp
• plump fresh red chilli↗1

  seeded and finely chopped

• grated fresh root ginger1 tbsp tbsp
• garlic cloves↗2

  finely chopped

• ground coriander↗1 tsp tsp
• ground turmeric↗generous pinch of

  generous pinch of

• slim boneless skinless salmon fillets↗8
• finely chopped fresh coriander2 tbsp tbsp

Step-by-step instructions

1. 1

   Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool.

2. 2

   Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to a day) until an hour before cooking.

3. 3

   To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film. Roast the salmon for 13-15 minutes until cooked, but still moist. Bring to the table in the dish(es).