Confit salmon with mint and coriander chutney and pomegranate and pistachio chaat

Method

1. To make the masala salt, toast all the spices (but not the salt) in a dry frying pan for 2-3 minutes until fragrant, then cool. Add the salt, then grind in a spice/coffee grinder or in a pestle and mortar to a fine powder.
2. Put the salmon on a large plate and rub all over with the masala salt. Chill, covered with cling film, for 1 hour until lightly cured.
3. Meanwhile, make the chaat. Heat the oven to 160°C/140°C fan/gas 3. Spread the pistachios out on a baking tray and roast for 8-10 minutes, moving them around to make sure they’re evenly roasted. Cool, then chop finely and put in a serving bowl with the remaining ingredients. Mix well and season with salt and pepper.
4. For the chutney, put the herbs, chilli, cumin, lime juice, sugar and some salt and pepper in a food processor or mini food processor and whizz to a paste (or finely chop by hand). Put the yogurt in a serving bowl and stir in the paste, then season to taste. Cover until needed.
5. When the salmon is ready, rinse well and pat dry with kitchen paper. Put the salmon in a deep frying or sauté pan (it should fit snugly), then pour in the olive oil to cover. Put the pan on a medium heat and heat the oil until it reaches 60°C on a digital probe thermometer. Cook for 8 minutes, then remove from the heat and leave it in the oil for 2 minutes more. Carefully lift the salmon out of the oil and drain on kitchen paper.
6. Put the salmon on a serving platter, spoon over the chutney, then top with the chaat, reserving some of both to serve alongside.