Ingredients
- 1 (850g) salmon side, skin-on, boneless
- 65g butter, melted, plus extra if needed
- 2 tsp garam masala, plus a pinch to serve
- 1 tsp turmeric
- 2 tsp fine salt
- 1 lemon, zested, plus 1 tbsp juice
- 100g panko breadcrumbs, lightly crushed
- 2 tbsp cumin seeds
- 1 tsp nutmeg
- 3 garlic cloves, crushed or grated
- 1 tsp black pepper
- ½ cucumber, finely diced
- ½ small red onion, finely diced
- 375g Greek yoghurt
- 100g pomegranate seeds, plus extra to garnish
- 10g coriander, leaves picked and finely chopped, plus extra to garnish
Method
Step 1
Place the salmon in a roasting tin lined with foil. Score it at 1 cm intervals on the diagonal.Step 2
Whisk together 2 tbsp of the melted butter, the garam masala, turmeric, 1 tsp salt and the lemon juice in a small bowl. Brush it over the salmon and into the grooves. Leave for 15 mins.Step 3
Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, combine the panko, cumin seeds, nutmeg, 2 of the garlic cloves, the lemon zest, ½ tsp salt and the black pepper. Pour over the remaining butter; mix with your hands. It should hold its shape when clumped together, so add more melted butter if needed.Step 4
Top the salmon with the breadcrumb mixture, pressing it down firmly. Bake for 30 mins (approx.) until cooked through (cover with foil if browning too quickly).Step 5
For the raita, combine the cucumber, red onion and remaining ½ tsp salt in a bowl; set aside for 10 mins. Drain; mix with the yoghurt, pomegranate seeds, remaining crushed or grated garlic clove and the coriander.Step 6
Transfer the salmon to a platter, sprinkle with extra coriander and pomegranate seeds and a pinch of garam masala. Serve with the raita and veggie sides of your choice.