Method

1. Score the Salmon skin. Add all the marinade ingredients to a bowl and mix. Add the Salmon to the bowl and make sure all the Salmon is covered, place in the fridge for 2-3 hours.

2. Melt half the butter in a pan, gently cook the onion for 2 minutes then add all the spices and cook for 1 minute stirring continuously. Then add the rice and stir so all grains are covered with the spiced butter mixture. Add the stock and bring to the boil, then turn the rice down low and cover with a lid and cook for 6–8 minutes, all liquid should have evaporated. Once cooked take off the heat, add the remining butter, replace the lid and let the rice steam for 5 minutes.

3. Take the Salmon from the fridge and place on a baking tray, grill for 8-10 minutes turning halfway through (This will vary depending on the thickness of the Salmon)

4. To make the naan bread place the yogurt in a bowl, adding the salt and coriander, then mix. Then add the flour, and mix to form a dough, if the dough is too sticky add a little more flour. Roll into nan bread shapes, dry fry on a medium heat in a non-stick frying pan or griddle for approximately 2 minutes on each side. Brush with a little melted butter and serve.

5. To finish, fork the rice to separate the grains, place on your serving plate or dish, then add the Salmon on top, you can garnish with onion and coriander, serve with some masala sauce and naan bread.