Green shawarma salmon

Put the fresh coriander, olive oil, lemon juice, garlic, ground coriander, cinnamon, cardamom and ginger in a food processor and blend until smooth. Taste and season as necessary with sea salt and freshly ground black pepper. (This marinade can be made up to 1 day in advance and stored covered in the fridge.)

Put the salmon fillets in a non-corrosive dish and pour the marinade over them. Cover and chill for 4-6 hours.

Preheat the oven to 180C/160C fan/Gas 4. Heat a non-stick ovenproof frying pan and fry the salmon skin-side down for 3-4 minutes or until the skin is crisp and coloured. Turn the salmon over and transfer to the oven for 5 minutes to finish cooking. (Alternatively you can finish cooking the fish on the hob.)