Ingredients

• 1 tbsp rapeseed oil
• 1 tsp cumin seeds
• 2 tsp sesame seeds
• 200g/7oz fresh ginger
• peeled and thinly sliced
• 1 green chilli
• slit open
• 1 tsp red chilli powder
• 100g/3½oz tamarind paste
• 100g/3½oz palm sugar
• pinch asafoetida
• 1 dried red chilli
• ½ tsp mustard seeds
• 5-6 curry leaves
• 2 tbsp olive oil
• ½ small cauliflower
• cut into florets and thinly sliced
• 1 courgette
• thinly sliced on an angle
• 1 red onion
• cut into wedges
• 1 lemon
• cut into wedges
• 400g/14oz quinoa
• 75g/2½oz sultanas
• 2 tomatoes
• finely chopped
• ¼ bunch basil
• ¼ bunch coriander
• ¼ bunch mint
• salt and pepper
• 1 tbsp olive oil
• 4 salmon fillets (200-250g/7-9oz each)
• skin-on and pin boned

Directions

• For the ginger sauce
• heat 2 tablespoons of oil in a frying pan. Fry the cumin seeds over a low heat for 1-2 minutes then add the sesame seeds
• ginger
• green chilli and chilli powder. Season with a little salt. Stir fry for 2-3 minutes and then cover the mixture with a circle of greaseproof paper and let it cook very gently for 40-45 minutes.
• Let the mixture cool then transfer to a food processor and blend to a fine paste with the tamarind paste and palm sugar.
• Heat the remaining oil in a separate pan
• add the asafoetida
• red chilli and mustard seeds. As the mustard seeds pop
• add the curry leaves
• stir for 30 seconds then pour into the ginger chutney mixture and mix well. Set aside.
• For the quinoa salad
• heat a large griddle pan. Put the oil in a large bowl and add all the vegetables and lemon. Mix to combine and season with salt and pepper. Place onto the griddle pan and cook for 3-4 minutes on each side or until char marks appear.
• Cook the quinoa according to the packet instructions and place in a large bowl. Mix in the charred vegetables
• sultanas
• tomatoes and herbs. Season with salt and pepper and squeeze over some of the juice from the lemon wedges.
• For the salmon
• heat a large frying pan and add the oil. Once hot
• add the salmon skin-side down. Cook for 2-3 minutes then turn over and cook for a further 4-5 minutes.
• To serve
• dress the plates with the ginger sauce and dot round the salad. Place the salmon on top.