4 x 130g skinless wild salmon fillets
1 tsp each ground cumin and turmeric
1 tbsp wholegrain mustard
3cm piece root ginger , peeled and sliced
1 garlic clove , peeled
small bunch coriander , chopped
2 green chillies , seeded and sliced
200ml fat-free Greek yogurt
200g cooked basmati rice , to serve
lemon wedges, to serve
Rub the salmon with the turmeric, cumin, mustard and some seasoning.
Put the ginger, garlic, coriander and most of the chillies (save a few slices) in a food processor and whizz together.
Add the yoghurt and some salt and whizz again.
Spread most of the yoghurt mixture over both sides of each piece of salmon (keep back a couple of tbsp).
Take 4 sheets of foil, then sit a salmon fillet in the middle of each. Seal to make parcels, leaving a bit of room for air to circulate.
Cook in the oven at 220C/ fan 200C/gas 7 for 8 minutes.
Sprinkle the cooked salmon with the remaining chillis and serve with green beans, basmati rice, the remaining yoghurt mixture and some lemon wedges.