Ingredients

• 2 garlic cloves
• peeled
• finely chopped
• 5cm/2in piece fresh root ginger
• peeled and finely chopped
• ½ tsp sea salt
• 1 lime
• 500g/17½oz salmon fillet
• skinned and pin boned
• 50g/2oz spinach leaves
• 1 small bunch fresh coriander
• 1 small bunch fresh mint
• 3 green chillies
• chopped
• 1 lime
• juice only
• vegetable oil
• 1 tbsp gram flour (also sold as besan or chickpea flour)
• 2 tbsp thick yoghurt
• 3 banana shallots
• peeled
• sliced into rings
• 1 tsp sugar
• 1 x 340g/12oz jar pickled baby beetroot
• drained and finely chopped
• 2 tbsp pickling liquid reserved
• 1 tsp lime juice
• 1 small bunch fresh coriander
• leaves only

Directions

• For the salmon
• using a pestle and mortar pound the garlic and ginger with the salt to form a smooth paste. Spoon into a shallow dish and mix in the lime juice.
• Chop the salmon into 2.5cm/1in cubes and add to the dish. Mix gently to coat evenly in the mixture. Leave to marinate for about 10 minutes.
• For the coriander marinade
• place the spinach
• coriander and mint into a food processor. Add the chillies
• a squeeze of lime juice and a trickle of vegetable oil. Blend until smooth
• adding a little more oil if the mixture is too thick. Spoon into a bowl and mix in the flour and yoghurt. Season with a little salt
• then add the marinated salmon
• coating evenly in the mixture.
• Preheat the oven to 200C/390F/gas 6. Grease 1-2 large baking sheets with olive oil.
• Place the marinate salmon pieces onto the prepared trays
• spacing them apart. Roast for 8-10 minutes
• or until just cooked through. Remove from the oven and set aside. Preheat the grill to high.
• For the garnish
• mix the sugar
• reserved pickling liquid from the beetroot
• lime juice and coriander leaves together in a bowl. Add the shallot rings and mix well to coat.
• Place the trays of salmon under the grill and cook for 3-4 minutes
• or until golden-brown.
• To serve
• spoon the grilled salmon into small serving dishes and garnish with the shallot mixture and chopped beetroot.