Reader recipe: Spicy seared salmon

Name: Reader recipe: Spicy seared salmon
Ingredients: 3 Garlic cloves; 2 tsp Rock salt; 4 cm Fresh ginger; 2 Limes, zested; 2 tsp Cumin; ¼ cup Coriander, finely chopped; 2 Tbsp Olive oil; 6 Boneless salmon fillets, approx 150 grams each (Main)

Tamara West

Bite

Narin Thomas' salmon recipe won the reader recipe competition. Narin says "I got this recipe from my employer when I was nannying in London 20 years ago. It was always her to-to dinner party dish when she didn’t want to go to too much effort and everyone always loved it. I have since served it to many of my own guests with great success every time. I think it came from a Delia Smith cookbook." It is an elegant salmon dish is a great dinner party dish that is easy to execute.

Ingredients

3	Garlic cloves
2 tsp	Rock salt
4 cm	Fresh ginger
2	Limes, zested
2 tsp	Cumin
¼ cup	Coriander, finely chopped
2 Tbsp	Olive oil
6	Boneless salmon fillets, approx 150 grams each (Main)

Directions

Using a mortar and pestle, crush the garlic and rock salt together until you have a creamy puree, then add the ginger, lime zest, cumin, coriander, oil and a good grind of black pepper.
Mix everything together and spread a little of this mixture on each salmon fillet. Set aside for a few hours for the flavours to develop.
To cook the salmon, heat the grill to the highest setting. Brush a sturdy baking tray with oil and put it under the grill to heat up. When the grill is really hot remove the baking tray and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 7.5cm from the heat and grill them for 7 minutes exactly. Better to undercook than overcook.
Serve with a spicy salsa and some greens or a salad.