Heat 15ml of rapeseed oil in a frying pan.
Fry cumin seeds, sesame seeds, ginger, green chilli, and chilli powder with salt for 3 minutes.
Cover with greaseproof paper and cook gently for 45 minutes.
Cool the mixture and blend into a paste with tamarind and palm sugar.
Fry asafoetida, dried red chilli, and mustard seeds until the seeds pop.
Add curry leaves for 30 seconds and mix into the ginger chutney.
Toss cauliflower, courgette, onion, and lemon in oil and seasonings.
Char the vegetables on a hot griddle pan for 4 minutes per side.
Cook quinoa according to instructions and mix with charred vegetables, raisins, tomatoes, and herbs.
Squeeze charred lemon juice over the salad and season.
Pan-fry salmon skin-side down for 3 minutes, then flip and cook for 5 minutes.
Serve the salmon on top of the ginger sauce and salad.