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Ingredients

To serve

Method

  • STEP 1

    Combine the yogurt, garlic, ginger, lime juice, spices and some salt and pepper, then set aside. Drizzle the oil over a baking tray and lay the salmon on top, skin-side down. Spread the yogurt mixture all over the salmon flesh, then cover and chill for at least 20 mins, or up to a few hours, if you have time.

  • STEP 2

    Heat the oven to 240C/220C fan/gas 9. Uncover the salmon and bake on the tray for 20 mins until the marinade is lightly charred and the salmon is just cooked through. Serve directly from the tray or on a platter, scattered with the chopped coriander and sliced chilli, alongside the extra lime wedges and naans, or other sides of your choice (see below).

Recipe tips

Carrot kachumber salad

Halve, seed and dice 1 cucumber and mix with 1 large carrot, coarsely grated, 1 red onion, finely chopped, the juice of 1/2 lemon, a handful of chopped mint and 1 tbsp olive oil. Season and serve.

Quick tomato chutney

Toss together 200g cherry tomatoes, finely chopped, 1 small onion, finely chopped, 1 green chilli, finely chopped and 1 tbsp ketchup.

Perfect pilau

Rinse 300g basmati rice under cold water until the water runs clear. Melt 30g butter in a saucepan and fry 1 chopped onion for 10 mins until golden. Stir in the rice and 1/2 tsp ground turmeric. Pour in 500ml vegetable stock. Cover, bring to the boil, turn off the heat and leave to stand for 15 mins. Fluff the rice with a fork and serve.

Green dressing

Blitz 200ml Greekstyle yogurt, a large handful of coriander leaves, 1 tsp cumin seeds and a squeeze of lemon juice in a food processor to combine. Season and serve.

Recipe from Good Food magazine, May 2024

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A star rating of 4.5 out of 5.2 ratings
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