Salmon is a surprisingly affordable treat, and it is good for you too. The spice rub and refreshing relish used here really help to set it off.
6 people made this
1/4 tsp plus 2 tbsp sugar
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp crushed cardamom seeds
1/4 tsp freshly ground black pepper
4 salmon steaks, about 150g each
1/2 tsp yellow mustard seeds
75ml white wine vinegar
1 courgette, diced
1 orange or red pepper, seeded and diced
175g sweetcorn, canned or thawed if bought frozen
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the grill to medium and lightly oil the grill pan. Combine the 1/4 tsp of sugar, coriander, salt, cinnamon, cardamom seeds and black pepper in a small saucepan. Measure out 1 1/4 tsp of the spice mixture and rub into one side of each salmon steak.
Add the remaining 2 tbsp sugar, mustard seeds and vinegar to the spice mixture left in the saucepan, and bring to the boil over a medium heat. Add the courgette, pepper, and sweetcorn, and cook for 6–8 minutes until the vegetables are just tender and most of the liquid has been absorbed.
Meanwhile, place the salmon, spice-side down, on the grill pan and cook, without turning, for 6–8 minutes or until just tender and cooked through. Serve the salmon topped with the relish.
To prepare cardamom, crush the pods slightly and peel off the tough, green outer skin to release the seeds.