Ingredients

• 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

Directions

• 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.