cumin, coriander and chia-crusted salmon
with buckwheat salad
- 1 cup (200g) buckwheat
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 teaspoon sea salt flakes
- cracked black pepper
- 2 tablespoons black chia seeds
- 4 x 200g salmon fillets, skin on
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, crushed
- ½ cup (80g) almond, roughly chopped
- 400g mixed heirloom tomatoes, sliced
- 1 cup flat-leaf parsley leaves, chopped
- 1 cup mint leaves, chopped
balsamic dressing
- ¼ cup (60ml) white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Place the buckwheat in a medium saucepan, cover with water and cover with a lid. Bring to the boil over high heat. Remove the lid, reduce heat to low and cook for 8 minutes or until tender. Drain and rinse under cold water.
- While the buckwheat is cooking, place the coriander, cumin, salt and pepper in a mortar and grind with a pestle until fine. Place on a plate and add the chia. Press the top of each salmon fillet into the mixture. Set aside.
- Heat half the oil in a large non-stick frying pan over high heat. Add the garlic, buckwheat, almond, salt and pepper and cook, stirring occasionally, for 10–12 minutes or until crispy and lightly browned. Set aside.
- Wipe out the frying pan with paper towel and heat the remaining oil over high heat. Cook the salmon, skin-side down, for 4–5 minutes or until crispy. Turn and cook for 3–4 minutes for medium or until cooked to your liking.
- To make the balsamic dressing, place the vinegar, oil, salt and pepper in a large bowl and mix to combine. Add the buckwheat mixture, tomato, parsley and mint and toss to combine.
- Divide the salmon and salad between plates to serve. Serves 4
© DONNA HAY GROUP
