Coriander & coconut salmon

Preheat the oven to 200ºC, gas mark 6. Warm the oil in a large ovenproof frying pan over a medium heat, then fry the shallots for 5 minutes until softened. Meanwhile, peel and finely chop the lemongrass, ginger and garlic. Add to the pan and fry for 3-5 minutes more.

Nestle the salmon into the pan, skin-side up, then place in the oven for 6 minutes. Meanwhile, put most of the coriander, including the stalks (reserve a handful of sprigs), into a blender. Add the coconut milk, fish sauce, lime zest and juice, then blend until smooth.

Remove the pan from the oven, then pour the coriander sauce over and around the salmon, using a spoon to combine it with the shallots and aromatics in the pan. Return to the oven for 12-14 minutes more, until the salmon is cooked through and the flesh is opaque and flakes easily. more, until the salmon is cooked through and the flesh is opaque and flaking.

Pull the salmon apart into juicy chunks using 2 forks (discard the skin). Spoon plenty of coriander and coconut sauce over, then serve with the lime wedges and reserved coriander sprigs. This goes well with rice or rice noodles and greens, if liked.