Salmon with dill and horseradish



4 salmon fillets, about 150g each, cut into 75g chunks

For the first marinade

1 tablespoon ginger and garlic paste (see recipe below)
1 teaspoon salt
Juice of half a lemon

For the second marinade

2.5cm piece of fresh ginger, peeled and finely chopped
2 green chillies, finely chopped
50g Greek yoghurt
2 tablespoons grated horseradish
2 tablespoons vegetable oil
2 teaspoons chopped dill
1 teaspoon chopped fresh coriander leaves and stalks
1 teaspoon finely ground white pepper
Half a teaspoon sugar

This recipe for tandoori-style salmon gets an unusual twist from the addition of horseradish in the marinade, a very British combination.

Make garlic paste by chopping up 100g ginger and 75g garlic and blending to a thick paste with 175ml water. This makes enough for 8 tablespoons and can be kept in the fridge for a week.

Wash and pat dry the salmon fillets. Mix together all the ingredients for the first marinade, then rub them over the salmon fillets and leave to marinate for 15 minutes.

For the second marinade, mix together all the ingredients, then rub them over the salmon and leave to marinate for an additional 15 minutes.

Use long metal skewers to skewer the fish chunks and place, skin side down, on a baking tray.

Roast the salmon in an oven preheated to 200C/gas mark 6 for 7 minutes, then place under a hot grill for 2 minutes.

Alternatively, place the fish skin-side down on a hot barbecue and cook for 10-12 minutes, turning them over every 3-4 minutes, until the skins are crisp and well-coloured.

Serve with lemon wedges and chutneys of your choice

Taken from 'Cinnamon Kitchen: The Cookbook' (Absolute Press, an imprint of Bloomsbury, £25).