Chutney Roasted Salmon

2 1/2 lb side of salmon 1 tbsp grape seed oil Salt to taste 1/2 tsp each turmeric, cayenne pepper and garam masala 1 tsp each ground coriander seeds, ground cumin seeds and kasoori methi (dried fenugreek leaves) 4 tbsp coriander walnut chutney (click for recipe) 1 lemon, juiced

Preheat oven to 400F. Lay salmon on parchment- lined baking tray. Brush top of salmon with oil. In small bowl, mix salt and all spices together. Sprinkle evenly over top of salmon. Roast in oven 15 minutes.

Remove; spread coriander walnut chutney evenly over top. Roast again 10 minutes or until thickest part of fish flakes easily. Transfer to platter, sprinkle with lemon juice and serve.

Serves four to six.