Spice-rubbed salmon

Tamara West

Coriander and cumin seeds are two of the spices commonly found in chermoula. I like the combination of these two spices when cooked with any seafood, but particularly salmon as it stands up to more robust flavours. This recipe uses a dry rubbing technique where no oil is added and the spices are simply rubbed into the fish with only a little extra salt and lemon.

Ingredients

1 tsp	Coriander seeds, ground
1 tsp	Cumin seeds, ground
½ tsp	Salt
1	Lemon, freshly zested
4 pieces	Boneless salmon fillets, 150g per piece, with skin on (Main)

Directions

1. Mix together the coriander, cumin, salt and lemon zest on a dinner plate.
2. Place the salmon on top of the spice mix and rub the mix evenly all over. Store in the fridge to marinate for 30 minutes.
3. Get the barbecue hot plate up to a high heat, lightly grease with oil then place on the salmon, skin side down. Cook for 4 minutes then turn over and cook for a further 2 minutes. The salmon should be slightly undercooked in the centre.