Marinate the salmon by mixing together all of the spices and rubbing them on the salmon fillets. Set aside until ready to use.

Grate the courgette and place in a colander over the sink. Sprinkle with salt and let set for 10 minutes to draw out the moisture. While that's happening mix together the butter, onion, garlic flour, cornflour, baking powder, egg and milk in a large bowl.

Squeeze the grated courgette in your hands to get rid of any leftover moisture and then add it to the other waffle ingredients. Stir together then add the parmesan and mix together. Make your waffles according to your waffle maker's instructions.

To make the hollandaise melt the butter then put the egg yolks, lemon juice, salt and cayenne (if using) in a blender and mix for 30 seconds until light and fluffy. Slowly pour in the butter while the blender is on a medium speed and then continue to blend for another 20 seconds. The hollandaise should be smooth and creamy.

Heat a drizzle of oil over a medium high heat and add the salmon fillets skin side down. Cook for two minutes then flip and cook for another two minutes on the other side. Serve the salmon with the waffles and a drizzle of hollandaise.