50g organic butter

8 green cardamom pods , seeds removed and finely crushed

3 tbsp desiccated coconut

1 plump fresh red chilli , seeded and finely chopped

1 tbsp grated fresh root ginger

2 garlic cloves , finely chopped

1 tsp ground coriander

generous pinch of ground turmeric

8 slim boneless skinless wild salmon fillets

2 tbsp finely chopped fresh coriander



Up to a day ahead, melt the butter in a medium pan, add the cardamom and coconut and stir non-stop for 2 to 3 minutes until the coconut starts to toast.

Stir in the chilli, ginger, garlic, ground coriander and turmeric.

Cook for another minute then leave to cool.

Arrange the salmon in a single layer, spaced slightly apart, in 1 large or 2 smaller buttered ovenproof dishes.

Scatter on the coriander and spread the coconut mixture on top.

Cover in cling film and chill (for up to a day) until an hour before cooking.

To serve, turn the oven to 200C/gas 6/fan 180C. Remove the cling film.

Roast the salmon for 13-15 minutes until cooked, but still moist.

Bring to the table in the dish(es).