Wash cilantro and mint well and shake dry. Add cilantro, mint, green chiles (adjust heat to taste), chopped ginger, garlic cloves, white vinegar, ground cumin and ground coriander to a food processor or blender. Pulse while adding 1–2 tablespoons of water (or 1 tablespoon oil) as needed to reach a thick, smooth paste. Scrape down sides and blend until it forms a coarse-to-smooth green masala. Taste and season with a pinch of salt if desired. If you want a brighter color, add the optional teaspoon of oil and blend briefly.

Prepare paste

Pat salmon fillets dry with paper towels. In a bowl, combine 3 tbs vegetable oil, lime juice, 1.5 tsp salt and 1/2 tsp black pepper. Add 6–8 tablespoons of the prepared Cafreal spice paste (reserve extra for basting and serving) and stir to make a smooth marinade. Coat each salmon fillet evenly with the marinade, pressing it onto the surface. Cover and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 1 hour, reduce the salt to 1 tsp to avoid over-salting.

Marinate fish

Preheat oven to 220°C (425°F) with a rack in the middle (or heat a grill/skillet to medium-high). Lightly oil a baking sheet or grill grates. Remove salmon from fridge about 10 minutes before cooking. For oven: place fillets on the prepared sheet and roast 8–12 minutes depending on thickness (about 10 minutes for 1-inch thick pieces) until opaque and just flaking. For grill/skillet: grill 3–5 minutes per side depending on thickness, basting once with reserved green masala, until cooked to desired doneness (internal temp 52–56°C / 125–133°F for medium). Let rest 2–3 minutes before serving.

Cook salmon

Heat 1 tbs oil in a small saucepan over medium heat. Add mustard seeds and cook until they begin to pop, about 30 seconds. Add chopped onion and sauté until soft and translucent, 4–5 minutes. Add minced garlic and ginger and cook 30–45 seconds until fragrant. Add chopped tomatoes, red chili powder, tamarind paste and jaggery (or brown sugar). Season with 3/4 tsp salt. Simmer gently, stirring occasionally, 10–12 minutes until tomatoes break down and mixture thickens into a saucy chutney. If too thick, add 1–2 tbs water. Taste and adjust tamarind (acid) or jaggery (sweetness) to balance.

Make chutney

Optional: For a very smooth chutney, cool slightly and blitz briefly in a blender or use an immersion blender. Alternatively, keep it rustic. Transfer to a bowl and let cool to warm or room temperature; flavors will meld and deepen.

Finish chutney

Arrange salmon fillets on a platter or individual plates. Spoon a little tomato chutney alongside or beneath each fillet. Garnish with cilantro sprigs and serve with lemon or lime wedges to squeeze over the fish. Serve immediately while salmon is warm.

salmon fillets, skin on or off

vegetable oil (or neutral oil) for marinade

lime juice

kosher salt

black pepper, freshly ground

fresh cilantro (coriander) leaves and tender stems

fresh mint leaves

green chiles (serrano or green Thai), stems removed

fresh ginger, peeled and roughly chopped

garlic cloves

white vinegar

ground cumin

ground coriander

green food oil (optional for color) or additional vegetable oil

ripe tomatoes, chopped

onion, finely chopped

garlic cloves, minced

ginger, minced

red chili powder (mild or to taste)

tamarind paste (or 1 tbs lemon juice)

jaggery or brown sugar

mustard seeds

cooking oil

salt

lemon or lime wedges

fresh cilantro sprigs

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