-
1
First, cut your salmon fillets into about 20 x 25g pieces and spread them out in a dish ready to be marinaded.
-
2
For the first marinade, add the lime juice, salt and ginger and garlic paste to the salmon pieces and rub the ingredients all over the fillets and leave for 10-15 minutes.
-
3
This helps to draw all the excess moisture out of the fish so it can take on the flavours from the second marinade.
-
4
For the second marinade, add some chopped ginger, chopped green chillies, chopped dill and a couple of tablespoons of the Bengali mustard dressing (or one table spoon each of English and Dijon grain mustard).
-
5
Add some salt and a little sugar and thick yoghurt and check every piece of salmon is well coated.
-
6
Leave to marinade for a further 10 minutes or so.
-
7
Prepare the pickled vegetable garnish by using a potato peeler to shave thin strips of carrot and mooli (radish).
-
8
Mix the white wine vinegar, salt, sugar, fennel seeds and black onion seeds in a pan and bring to the boil Take the pan off the heat and add the carrots strips to soften slightly.
-
9
They should not cook through and still be fresh and crunchy.
-
10
Then add the mooli (radish) strips to the pickling liquid.
-
11
Leave to stand for a few minutes.
-
12
Prepare the pea relish; put the frozen or fresh peas into a blender, add salt, sugar, 2-3 green chillies, 2-3 cloves of garlic and blend together introducing enough water, a little at a time, to make a paste.
-
13
Then add some mustard oil to taste.
-
14
You can add as much or as little as you like depending on the kick you want to get from the pea relish.
-
15
Put the salmon fillets skin side up on a baking tray and roast under a hot grill for about 5-7 minutes until they are cooked and the skin is golden and crispy.
-
16
Drain the pickled vegetables, shake off any excess liquid and arrange in coiled piles around the plate.
-
17
Use a teaspoon to dollop the pea relish at intervals around the plate and then place the salmon fillets at angles between the vegetables and relish.
