Chilli, coconut and lime salmon with roasted cherry tomatoes from India Express by Rukmini Iyer

Once you’ve tried this South Indian seasoning – blitzed coconut, chilli, mint, garlic and lime – you’ll be putting it on absolutely everything: white fish, chicken, paneer, roasted veg… Here it seasons a salmon and cherry tomato traybake, forming a crust for the salmon and a wonderful flavouring for the roasted tomatoes and onions. A nice quick one-dish dinner.

Prep 10min

Cook 25min

Ingredients

1 fresh red chilli

A handful of mint leaves, plus extra to serve

2 cloves of garlic

juice of 2 limes

1 red onion, thinly sliced

250g vine cherry tomatoes, halved

2 sustainable salmon fillets

4 tbsp desiccated coconut

2 tbsp neutral or olive oil

1 tsp sea salt flakes

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the coconut, chilli, mint leaves, garlic, lime juice, 1 tablespoon of the oil and the sea salt into a spice grinder or high-speed blender or Nutribullet and blitz roughly until the chilli looks evenly incorporated through the coconut (you’ll have a reddish, greenish rubble).

Mix the sliced onion and cherry tomatoes in a medium roasting tin along with the remaining oil. Make space for the 2 salmon fillets, place them in the tin skin side down, then pat a tablespoon of the coconut-chilli mixture evenly over each fillet. Scatter the remaining mixture over the onions and tomatoes.

Transfer to the oven to roast for 20–25 minutes until the salmon is cooked through. Scatter with mint leaves and serve hot, with rice alongside if you wish.

NOTES: You can substitute the salmon for cod, haddock or another firm-fleshed white fish – it’ll take about the same time to cook. To carb it up in the same tin, start by roasting off cubed sweet potato with a little olive oil and salt in your roasting tin for 30 minutes, before continuing with the recipe as above.