Roast salmon with lime and caper sauce

Serves 8 — 1 fresh salmon, about

2.5kg, gutted

— 2 lemons

— 2 tsp ground coriander

— 50g butter, softened

— 5 bay leaves

For the sauce

— 5-6 tbsp wholegrain mustard

— 3 tbsp natural yogurt — 1 tbsp capers, rinsed and roughly chopped

— 2 tbsp fresh parsley, finely chopped

— 2 spring onions, washed and finely sliced — finely grated zest and juice of 1 lime Preheat the oven to 220C/ gas mark 7. Line a baking sheet with a sheet of foil and greaseproof paper, large enough to wrap the fish.

To prepare the salmon, remove the head and rinse the fish under cold running water. Remove any loose scales by running the blade of a knife from the tail end to the head. Make three or four slashes on each side of the fish, cutting through the skin and flesh to reach the bone. Use a tape measure to calculate the girth of the salmon at its widest point – allow four minutes cooking time for every inch. Place the fish on the paper.

Finely grate the zest from the lemons, then slice them into thin wedges. Mix the zest with the ground coriander and butter, then season. Spread the butter mixture over the fish and inside the slashes. Arrange the bay leaves and lemon wedges on and around the fish. Loosely wrap in the paper and foil. Roast for the calculated cooking time. The salmon is cooked when the dorsal fin and skin pull away easily and the flesh is opaque.

Meanwhile, mix together the sauce ingredients, season and chill until needed.

Place the salmon on a plate and spoon over the cooking juices. Serve with the sauce, and some salad and baby new potatoes or roasted root vegetables.