Ingredients

• ¼ tsp ground turmeric
• ¼ tsp ground paprika
• ¼ tsp dried oregano
• ¼ tsp cumin seeds
• 100g/3½oz salmon fillet
• skin removed
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• handful each fresh chervil
• coriander and flatleaf parsley
• finely chopped
• ¼ onion
• very finely chopped
• ¼ courgette
• very finely chopped

Directions

• Preheat the oven to 200C/400F/Gas 6.
• In a small bowl
• mix the spices together
• then sprinkle onto a plate.
• Press the salmon into the spices to coat well.
• Heat one tablespoon of olive oil in a small ovenproof frying pan and fry the salmon on both sides until golden-brown.
• Transfer the ovenproof frying pan to the oven and cook for a further 4-5 minutes
• or until cooked through.
• In a small bowl
• whisk together the remaining olive oil
• white wine vinegar and Dijon mustard until thick and creamy.
• Add the chopped herbs
• onion and courgette to the mustard mixture and mix well.
• To serve
• place the salmon in the centre of a serving plate and spoon the herb salsa around the edge.