SPICY SALMON AND ONIONS

This classic dish needs very little work. Rather than use exotic fish that has clocked up more air miles than the Kardashians, I opt for sustainable fish – whatever has the blue label of approval – and for this recipe use salmon. It’s an oily fish that works with these simple spices and onions.

SERVES 4 PREP COOK

15 MINUTES 12-15 MINUTES

FOR THE ONIONS

H oil, for frying

H 4 cloves of garlic, thinly sliced

H 4 onions, thinly sliced

H 1 tsp salt

H 6 green chillies, sliced lengthways

H large handful of chopped fresh coriander

FOR THE FISH

H 4 salmon fillets, skin on (approx 480g)

H 6 tbsp oil

H 1 tsp fine salt

H 1 tsp ground turmeric

H 2 tsp chilli powder

H 1 tbsp butter

H 1 lime, juice only

H Start by frying the onions as they take a long time to cook gently. Pour some oil into a large nonstick pan. Add the garlic and fry till golden. Add the onion slices with the salt and cook over a medium to high heat until the onions are soft and brown.

H Meanwhile, on to the salmon:

put the fillets on a tray and drizzle with the oil. Sprinkle over the salt, turmeric and chilli powder and use your hands to make sure the fish is covered entirely in the colourful mix.

H As soon as the onions are golden, add to a serving dish with the sliced green chillies and sprinkle over the fresh coriander.

H Put the same pan you cooked the onions in back on to a high heat. As soon as the pan is hot, add the fish skin-side down – then don’t move it. Pour

in any extra oil from the tray. Cook for 3 minutes, then turn over and cook for 3 minutes on the other side.

H As soon as they are cooked, put the fillets, skin-side up, on top of the onions.

H Put the pan back on the hob, add the butter and let it melt. Squeeze in the juice of the lime and let it bubble up, then drizzle over the salmon and onions.

TIP If you don’t have any lemons or limes, you can use a tablespoon of white or malted vinegar instead.