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).