Herb-crusted baked salmon with fennel and pineapple kachumber

Begin by preparing the onion and tomato masala - you will need 2 tablespoons for marinating the salmon. Add some oil to a pan placed over a medium heat and heat the cumin seeds until aromatic (this process is called tempering). Add the onions, cook slowly until browned, then add the ginger-garlic paste

Cook for 4-5 minutes, then add the tomatoes and reduce until the oil starts to separate. Finally, mix in the dry ground spices and salt to taste. Set aside until required

To prepare the salmon, wash the fish, allow to drain then dry well with kitchen paper. Mix the turmeric and mustard together in a bowl, then use to coat the slices of salmon

Combine 2 tablespoons of the reserved masala with the chopped herbs, egg white, olive oil and salt in a bowl. Coat the salmon slices in this mixture, wrap each piece individually in cling film and leave in the fridge for 30 minutes to marinate

Preheat the oven to 200°C/gas mark 6

Remove the cling film from the salmon pieces, place onto a baking tray lined with parchment paper and bake in the oven for around 10 minutes, depending on the thickness of the fillet

For the kachumber, combine all of the ingredients in a bowl, except the oil and mustard seeds. Add the oil to a pan, add the mustard seeds and remove once the seeds start to crackle. Add to the kachumber mix and toss well to combine

Arrange a line of the kachumber mix onto each plate and place the salmon fillets on top. Serve immediately