Two fresh salmon fillets
Pinch of sea salt
50g butter diced
For The Marinade :-
1 garlic clove crushed
Small piece of ginger (same size as garlic clove) grated
½ tbsp of lime juice
100ml full fat Greek yoghurt
¼ tsp turmeric
½ tsp sweet smoked paprika
1tsp Kashmiri chilli powder
½ tsp sea salt
Pinch of garam masala
Pinch of kasoori methi
½ tbsp of vegetable oil
Red food colour (optional)
Season the salmon on both side with a little bit of sea salt and set aside
Put all of the marinade ingredients into a bowl and mix thoroughly.
Spoon some of the marinade onto a plate or bowl and sit the salmon fillets on top of it.
Then, coat the top and sides of the Salmon with the remaining marinade, cover and put it in the fridge for an hour or two.
Slowly heat a heavy based frying pan over a medium heat and brush it with a light coating of vegetable oil
Remove the thick of the marinade from the salmon then place them into the hot pan. Cook on one side for around two minutes
but don’t move them around the pan. Carefully turn them over and cook for another two minutes again without moving them.
By now both sides should have a decent charring. Using tongs turn the fillets onto their side briefly just so they’re coloured all over.
Turn down the heat and add the cubed butter. Once it’s melted use it to baste the salmon but don’t let it burn.