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Chargrilled spiced salmon with sauce

vierge and broccoli

less than 30 mins

preparation time

less than 10 mins

Ingredients

cooking time

Serves 1

For the salmon

tsp coriander seeds, crushed
tsp cumin seeds, crushed
salt and freshly ground black pepper
100g/3oz salmon fillet, skin removed
1 tbsp olive oil

For the sauce vierge

1 tomato, skin and seeds removed, cut into small dice
lemon, juice only
lime, juice only
salt and freshly ground black pepper
tsp coriander seeds
handful fresh basil leaves, torn

To serve
handful cooked broccoli florets
1 tbsp chopped fresh chives

Preparation method
1. For the salmon, combine the coriander and cumin seeds in a bowl
with the salt and freshly ground black pepper. Press the salmon
fillets into the mixture on both sides.

2. Heat the olive oil in a griddle pan and cook the salmon for 5-7
minutes or until cooked through, turning it over halfway through. (NB
The salmon is cooked when the flesh is opaque.)

3. For the sauce vierge, heat all the ingredients gently in a pan for 1-2
minutes until warmed through.

4. To serve, put the spiced salmon onto a plate with the broccoli florets
alongside. Drizzle the sauce vierge around the outside of the plate
and garnish with the chopped chives.

By Paul Rankin
From Ready Steady Cook