The spice crust helps to cut the richness of the salmon and adds plenty of flavour with minimum effort. Serve the salmon with a spoonful of garlicky Tzatziki (see page 31).
SERVES 4 PREPARATION 15 minutes COOKING 6–8 minutes
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp yellow mustard seeds
¼ tsp crushed dried chillies
1 tsp dried thyme
4 salmon fillets, about 150g/5½oz each
1–2 tbsp olive oil
salt and freshly ground black pepper
1 small cucumber
2 carrots, peeled
1 small red onion, thinly cut into rings
1 tbsp lime juice
2 tsp sesame seeds, toasted
1 Grind the coriander seeds, cumin seeds, mustard seeds and crushed chillies using a pestle and mortar to make a coarse powder, then stir in the thyme and seasoning. Spoon the spice mix over the top of the salmon, pressing it into the fish until you have a thick coating.
2 Heat the oil in a large non-stick frying pan and gently place the fish, spice-crust down, in the pan. Cook for about 6–8 minutes depending on the thickness of the fillet, turning once, until cooked but still pink in the centre.
3 Meanwhile, slice the cucumber and carrots into ribbons using a vegetable peeler. Combine the cucumber, carrots and red onion in a serving dish. Pour over the lime juice, sprinkle with sesame seeds and season to taste.
4 Serve the salmon hot with the salad, or leave until cold.
The cooked salmon can be stored in an airtight container in the refrigerator for up to 2 days.
The omega-3 fatty acids found in salmon can help relieve depression, as they appear to enhance the effects of the brain’s neurotransmitters that are responsible for mood control.
Food Facts per Portion
Calories 349kcal • Total Carbs 2.9g • total sugar 2.3g • added sugar 0g