Quick recipe finder Chargrilled spiced salmon with sauce vierge and broccoli
By Paul Rankin From Ready Steady Cook
Ingredients
For the salmon
- ½ tsp coriander seeds, crushed
- ½ tsp cumin seeds, crushed
- salt and freshly ground black pepper
- 100g/3½oz salmon fillet, skin removed
- 1 tbsp olive oil
For the sauce vierge
- 1 tomato, skin and seeds removed, cut into small dice
- ½ lemon, juice only
- ½ lime, juice only
- salt and freshly ground black pepper
- ½ tsp coriander seeds
- handful fresh basil leaves, torn
To serve
Method
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.
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.)
For the sauce vierge, heat all the ingredients gently in a pan for 1-2 minutes until warmed through.
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.
Related Recipes
Broccoli and salmon bake
This recipe is from…