- 2 garlic cloves, peeled, finely chopped
- 5cm/2in piece fresh root ginger, peeled and finely chopped
- ½ tsp sea salt
- 1 lime
- 500g/17½oz salmon fillet, skinned and pin boned
- 50g/2oz spinach leaves
- 1 small bunch fresh coriander
- 1 small bunch fresh mint
- 3 green chillies, chopped
- 1 lime, juice only
- vegetable oil
- 1 tbsp gram flour (also sold as besan or chickpea flour)
- 2 tbsp thick yoghurt
- 3 banana shallots, peeled, sliced into rings
- 1 tsp sugar
- 1 x 340g/12oz jar pickled baby beetroot, drained and finely chopped, 2 tbsp pickling liquid reserved
- 1 tsp lime juice
- 1 small bunch fresh coriander, leaves only
- For the salmon, using a pestle and mortar pound the garlic and ginger with the salt to form a smooth paste. Spoon into a shallow dish and mix in the lime juice.
- Chop the salmon into 2.5cm/1in cubes and add to the dish. Mix gently to coat evenly in the mixture. Leave to marinate for about 10 minutes.
- For the coriander marinade, place the spinach, coriander and mint into a food processor. Add the chillies, a squeeze of lime juice and a trickle of vegetable oil. Blend until smooth, adding a little more oil if the mixture is too thick. Spoon into a bowl and mix in the flour and yoghurt. Season with a little salt, then add the marinated salmon, coating evenly in the mixture.
- Preheat the oven to 200C/390F/gas 6. Grease 1-2 large baking sheets with olive oil.
- Place the marinate salmon pieces onto the prepared trays, spacing them apart. Roast for 8-10 minutes, or until just cooked through. Remove from the oven and set aside. Preheat the grill to high.
- For the garnish, mix the sugar, reserved pickling liquid from the beetroot, lime juice and coriander leaves together in a bowl. Add the shallot rings and mix well to coat.
- Place the trays of salmon under the grill and cook for 3-4 minutes, or until golden-brown.
- To serve, spoon the grilled salmon into small serving dishes and garnish with the shallot mixture and chopped beetroot.