Cumin-Spiced Salmon with Tomato Kachumber
- 4 British cocktail tomatoes, finely chopped
- 1/4 cucumber, finely chopped
- 4 spring onions, finely chopped
- 1 fresh green chilli, deseeded and very finely chopped
- 3 tbsp chopped fresh coriander, plus sprigs to garnish
- 4 x 150g salmon fillets
- 1 tbsp olive oil
- 1 tsp cumin seeds (optional)
- Salt and freshly ground black pepper
- Juice of 1 lime or ½ lemon
First make the tomato kachumber by mixing together the tomatoes, cucumber, spring onions, chilli and coriander. Season with a little salt and pepper.
Preheat the grill. Arrange the salmon fillets on the grill rack and brush with olive oil. Grill for six to eight minutes, depending on their thickness. Halfway through the cooking time, sprinkle them with the cumin seeds, if using, and season with freshly ground black pepper.
Arrange the salad on four serving plates and serve with the salmon fillets, drizzled with the lime or lemon juice and garnished with coriander sprigs.
Cook’s tip: This recipe works well with other oily fish, such as mackerel fillets or tuna steaks. Try varying the tomatoes too – you could use six to eight British plum on the vine tomatoes or 12–14 British cherry tomatoes instead of cocktail.
