Smoky chermoula salmon

• salmon fillet↗1

  skin on is essential, weighing about 500g/1lb 2oz

• garlic cloves↗4
• bunch coriander

  roughly chopped, plus extra to serve

• coriander seed↗½ tbsp tbsp
• powdered cumin↗1 tbsp tbsp
• smoked paprika↗1 tbsp tbsp
• cayenne pepper↗½ tsp tsp
• olive oil↗4 tbsp tbsp
• lemon

  juice 1 lemon

• saffron↗

  pinch strands

• red chilli↗1

  deseeded and chopped, to serve

Step-by-step instructions

1. 1

   Tip all the ingredients for the marinade into a food processor and blitz until you have a rough paste. Sit the salmon in a dish and rub the marinade all over the flesh. Leave for 1 hr or overnight in the fridge.

2. 2

   Heat the barbecue and fold a length of foil longer than the fish into a strip and sit the salmon on top, skin-side down. Using the ends of the foil, lift the fish onto the bars of the barbecue – if you have a kettle barbecue, place the lid on. Leave the fish for about 15 mins until it is just cooked through. Using the foil, carefully lift the fish onto a platter and scatter with coriander and chilli. Let everyone pull bits of the fish away, but leave the skin behind. Serve with a simple tomato, red onion and cumin seed salad.