• 4 salmon fillets, about 200 g (7 oz) each
  • 3 tablespoons light muscovado sugar
  • 2 garlic cloves, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1 teaspoon smoked or ordinary paprika
  • 1 tablespoon white wine vinegar
  • 3 tablespoons groundnut oil
  • salt and pepper
  • ½ teaspoon cumin seeds, crushed
  • 2 courgettes, sliced into thin ribbons
  • lemon or lime slices, to serve

Put the salmon fillets in a lightly oiled roasting tin. Mix together the sugar, garlic, cumin seeds, paprika, vinegar and a little salt in a bowl, then spread the mixture all over the fish so that it is thinly coated. Drizzle with 1 tablespoon of oil.

Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10 minutes or until the fish is cooked through.

Heat the remaining oil in a large frying pan, add the crushed cumin seeds and fry for 10 seconds. Add the courgette ribbons, season with salt and pepper and stir-fry for 2–3 minutes until just softened.

Transfer to warm serving plates and serve the salmon on top, garnished with lemon or lime wedges.

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