Sizzle Butter Salmon With Raita Rice

Cook the rice according to packet instructions, then tip into a bowl and fluff up.

Finely mince the garlic and ginger. Whisk the garlic and ginger into the yoghurt and add in the juice of the lime. Mix and season well with salt and pepper.

Rub the salmon skin in a little oil, then season with a pinch of salt. Place the salmon in a cold non-stick pan, skin-side down. Place the pan over a medium heat and cook for 7 mins- don’t touch it! This is the trick to perfect crispy skin!

Meanwhile, roughly chop most of the herbs, saving a few for garnish, and toss through the rice. Cut the cucumber into 1cm chunks and toss into the rice, then add the yogurt dressing and toss well. Taste and add more lime juice if necessary. Spoon the raita rice into bowls and top with the salmon.

Add the butter to a small pan over a medium heat, once melted, whisk until it starts to froth up, then add the garam masala and curry powder and let bubble up.

Spoon the curry butter over the top of the salmon, it’ll sizzle as it hits it. Finish with the reserved herbs and the lime, cut into wedges, on the side.