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.