- 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
- 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
- handful cooked broccoli florets
- 1 tbsp chopped fresh chives
- 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.