zoom Dhruv Baker's Salmon with lime, chilli and coriander

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    Dhruv Baker's Salmon with lime, chilli and coriander

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 8


    First marinade
    2 cloves garlic, finely chopped
    4-5 cm piece of ginger, finely chopped
    1 tbsp vegetable oil
    Finely grated zest and juice of 1 lime
    ½ tsp salt
    500g salmon fillet, skinned and cut into 2-3 cm cubes


    Second marinade
    75g spinach
    2 x 20g packs fresh coriander
    20g pack fresh mint
    2-3 green Thai chillies
    1 tsp lime juice
    1 tbsp vegetable oil
    2 tbsp Greek yogurt
    1 tbsp gram flour
    ½ tsp salt


    For the garnish
    2 shallots
    2 tbsp of the liquid from pickled beetroot
    1 tsp sugar
    1 lime
    Coriander leaves


    1. Preheat oven to 180ºC, gas mark 4. Make the first marinade by crushing the garlic and ginger with the vegetable oil in a small food processor or pestle and mortar to form a smooth paste. Add the lime zest and juice and the salt. Add the salmon cubes, making sure they’re well coated, and set aside for 5-10 minutes.

    2. For the second marinade, blitz the spinach and herbs with the chillies, lime juice and vegetable oil until smooth. Pour into a bowl and stir in the yogurt, gram flour and salt. Add the garlic and ginger-marinated salmon cubes.

    3. Place the salmon on a baking tray and bake for 10 minutes, then flash under a hot grill for a further 2-3 minutes. Serve warm or chill in the fridge until required.

    4. To serve, slice the shallot into rings and mix with the beetroot liquid and sugar, and leave for 5 minutes to colour. Serve each cube of salmon garnished with a few shallot rings and a coriander leaf, with lime wedges and cocktail sticks on the side.

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