Spiced roast salmon with caper butter

1 Preheat the oven to 200°C, gas mark 6. Using a pestle and mortar, crush the garlic granules a little, then mix in the paprika, ground coriander, dried oregano, ground ginger, cayenne pepper, sugar, salt and black pepper. Mix in the clementine zest. Line a large baking tray with baking parchment or foil and drizzle with 1 tbsp oil. Put the salmon on top, skin-side down, and rub the flesh with the spice mixture. Drizzle with the remaining 1 tbsp oil. Roast for 20-23 minutes, until the salmon is perfectly cooked through – check by inserting the tip of your knife into the centre and making sure it’s opaque and just flakes away.

2 While the salmon is cooking, make the caper butter. Cut the butter into cubes, put in a small pan with the capers and melt over a medium heat. Keep frying until the capers are crisp and the butter is browned and smelling nutty. When the salmon is ready, slide it onto a serving platter. Drizzle with the nutty caper butter and scatter over the chopped parsley before serving.