Tamarind and jaggery Salmon Traybake

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.

Stir in the ghee and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.

Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.