Coriander & coconut salmon

Preheat the oven to 200ºC, gas mark 6. Warm the oil in a large ovenproof frying pan over a medium heat, then fry the shallots for 5 minutes until softened. Add the lemongrass, ginger and garlic and fry for 3-5 minutes more.

Nestle the salmon into the pan, skin-side up, and place in the oven for 6 minutes. Meanwhile, put most of the coriander including the stalks (reserve a handful of sprigs for later) into a blender. Add the coconut milk, fish sauce and zest and juice of 1 lime. Blend until smooth.

Remove the pan from the oven, then pour the coriander sauce over and around the salmon, using a spoon to combine it with the shallots and aromatics in the bottom of the pan. Return to the oven for 12-14 minutes more, until the salmon is cooked through and the flesh is opaque and flaking.

Pull the salmon apart into juicy chunks with 2 forks, discarding the skin. Spoon plenty of coriander and coconut sauce over, then serve with the remaining lime cut into wedges, and the reserved coriander sprigs. Goes well with rice noodles and greens, if liked.