Spiced salmon

For 2.

1tsp cumin seeds
1tsp coriander seeds
1/2tsp mustard seeds
1 heaped tbsp Greek yoghurt
1/2tsp turmeric
Cayenne pepper to taste
1/2tsp fresh ginger, minced
Salt
2 salmon fillets 

In a small saucepan over a gentle heat, lightly toast the cumin, coriander, and mustard seeds. Ground them in a mortar. Mix these spices with the yoghurt, and stir in the turmeric, cayenne, ginger, and salt. You’ll have a stiff paste. Smear it over the salmon. Leave the marinated fillets in the fridge for a few hours, if you have time. (The yoghurt will help the marinade to penetrate the fish, to a certain extent.)

Bake the fillets in a gas mark 6/200C oven. They should be ready in 10-12 minutes.

I didn’t have any lemon or lime. But the fish would have benefited from a squeeze of juice before serving.