Ingredients

• 8 x 75g/2½oz pieces wild salmon fillet
• 4 tsp vegetable or corn oil
• 1 tbsp ginger-garlic paste
• ½ tsp salt
• 2 tbsp Greek-style yoghurt
• 2 tbsp wholegrain mustard
• 2 green chillies
• finely chopped
• ½ tsp sugar
• 1 tsp finely chopped fresh dill
• 1-2 tbsp oil
• for drizzling
• 150ml/5fl oz white wine vinegar
• 75g/3oz caster sugar
• 3 radishes
• finely sliced
• 1 golden beetroot
• very finely sliced
• 1 carrots
• very finely sliced
• â…“ mooli
• very finely sliced
• ½ cucumber
• ½ very finely sliced and ½ cut into dice
• 150ml/5fl oz sparkling water
• 300g/11oz fresh or frozen peas or petit pois
• 2.5cm/1in piece fresh ginger
• chopped
• 3 garlic cloves
• chopped
• 3 green chillies
• chopped
• ½ tsp salt
• ½ tsp sugar
• 3 tbsp oil
• 1 tsp mustard seeds
• 5 curry leaves
• ½ lime
• juice only
• green salad
• to serve

Directions

• For the salmon
• pat the fish dry using kitchen paper.
• Mix together one teaspoon of the vegetable oil
• the ginger-garlic paste and the salt in a small bowl. Rub this mixture over the fish and set aside for five minutes.
• Meanwhile
• mix together a second marinade in a small bowl with the yoghurt
• wholegrain mustard
• chillies
• sugar and dill.
• Mix the fish with the second marinade and set aside until you are ready to cook the fish.
• For the pickled vegetables
• place the vinegar and sugar into a saucepan and heat until the sugar has dissolved.
• Place all the vegetables
• except the diced cucumber
• into a bowl and pour over the hot vinegar. Stir well then leave for at least five minutes.
• Place the diced cucumber into a bowl with the sparkling water
• then cover and place in the microwave on high for 30 seconds. Remove and drain.
• For the pea purée
• place the peas
• ginger
• garlic
• green chillies
• salt
• sugar
• and one tablespoon of the oil in a food processor and blend to a smooth purée.
• Transfer the mixture to a bowl.
• Heat the remaining oil in a small pan
• add the mustard seeds and curry leaves and let them crackle. Remove from the heat and pour the mixture over the pea purée.
• Taste the mixture and add salt and freshly ground black pepper
• to taste. Finish with the lime juice.
• To cook the salmon
• crank up your grill to maximum power and place the fish skin-side up to cook for 3-4 minutes. Serve the fish immediately drizzled with oil. Place a dollop of the green pea relish alongside
• plus a green salad and the pickled vegetables topped with the diced cucumber.