1 salmon fillet, skin on is essential, weighing about 500g/1lb 2oz
4 garlic cloves
bunch coriander, roughly chopped, plus extra to serve
½ tbsp coriander seed
1 tbsp powdered cumin
1 tbsp smoked paprika
½ tsp cayenne pepper
4 tbsp olive oil
juice 1 lemon
pinch saffron strands
1 red chilli, deseeded and chopped, to serve
Tip all the ingredients for the marinade
into a food processor and blitz until you
have a rough paste. Sit the salmon in a dish
and rub the marinade all over the flesh.
Leave for 1 hr or overnight in the fridge.
Heat the barbecue and fold a length of foil
longer than the fish into a strip and sit the
salmon on top, skin-side down. Using the
ends of the foil, lift the fish onto the bars
of the barbecue – if you have a kettle
barbecue, place the lid on. Leave the fish for
about 15 mins until it is just cooked through.
Using the foil, carefully lift the fish onto a
platter and scatter with coriander and chilli.
Let everyone pull bits of the fish away, but
leave the skin behind. Serve with a simple
tomato, red onion and cumin seed salad.