Spice-Crusted Salmon Steaks

 

Prep: mins
Cook: 8 mins

• 1 tbsp cumin seeds

• 1 tsp coriander seeds

• 4 salmon steaks, about 175 g/6 oz

• each, skin on

• olive oil, for brushing

• salt and pepper

Coriander & Spring Onion Pesto

• 2 small garlic cloves

• large bunch fresh coriander, large

• stems discarded

• large bunch fresh flat-leaf parsley, large

• stems discarded

• 3 spring onions, white and light green

• parts only

• 1—2 bird’s eye chillies or jalapeno

• chillies, deseeded

• 125 ml/4 fl oz olive oil

• juice of 1 lemon

• 1 tsp salt

 

1. This recipe requires a barbecue. To prepare the pesto, chop the garlic in a food processor. Add the coriander, parsley, spring onions and chillies and process until finely chopped. mix the oil, lemon juice and salt and process until well combined. Set aside.

2. Preheat the barbecue to high. Coarsely grind the cumin seeds and coriander seeds in an electric spice grinder or in a mortar with a pestle. Clean the fish on both sides with oil, season with salt and pepper and coat lightly with the seed mixture.

3. Place the salmon on the barbecue rack skin- side down and cook over high heat with the lid on for about 5 minutes. Turn the salmon steaks over and cook on the other side for a further

Four minutes, until just cooked through. Serve immediately, topped with the pesto.