Saffron spiced salmon salad with curry oil and salmon skin crackling - Juanita - MasterChef

Ingredients

• 2 boneless salmon fillets (120g each)
• A generous pinch of saffron threads
• 1 tbsp milk
• 130g plain Greek yogurt
• 1 large garlic clove (grated)
• 1 thumb pieced size of ginger (grated)
• Salt and pepper to taste
• ½ tsp caster sugar
• Juice of ½ lemon
• 1 tsp ground chilli powder (medium)
• ½ tsp garam masala
• 1 tsp ground coriander seed
• 2 tbsp grapeseed oil
• 1 granny smith apple
• 4 radishes
• 2 sprigs of coriander
• ¼ lemon (juice only)
• 10 tbsp plain whole-milk yogurt
• 3 sprigs fresh mint
• 1 tsp ground cumin
• ¼ tsp of cayenne pepper
• 30ml of cucumber juice (½ cucumber)
• 10ml of cucumber vinegar
• 1 large egg yolk
• 150ml of grape seed oil
• ¼ cucumber
• 3 tbsp rice vinegar
• 1 tsp caster sugar
• 1 tbsp coriander seeds
• pinch of salt
• 5 kaffir lime leaves
• 5 tbsp grapeseed oil
• 1 tbsp madras curry powder
• 1 stalk lemon grass (bashed)
• ½ lime (juice only)
• 2 salmon skins (from the fillets)
• Chilli powder (optional)
• Salt