Ingredients

• Serves 4

• 600g x Atlantic Salmon, about 4 x 150g each piece

• Olive oil - best quality

• 2 x Tablespoons Sumac

• 1 x Tablespoon Cumin - freshly ground

• 1 x Tablespoon Yellow Mustard seeds - freshly ground. See note

• 1/2 x Teaspoon Black Pepper

• 1/2 x Cup finely chopped flatleaf parsley

• 1 x Teaspoon dried dill tips - optional

• 1 x Teaspoon lemon zest

Preparation

In a mixing bowl add all the herbs and spices and a little olive oil and mix to give a nice paste without being too runny.

Pat dry the salmon pieces (important) then liberally coat each piece with the paste and refrigerate for 30 minutes. After refrigerating allow to return to room temperature.

In a heavy based pan add olive oil and heat to just before smoking.

Then carefully place the salmon pieces, spice coated side down, press lightly and sauté for around 5 minutes. Flip over for a further 2 minutes or to your degree of doneness then add the lemon zest before serving.

Important: For best flavour, the yellow mustard seed is ground just before serving. A mortar and pestle or similar would work well or order the spices and freshly ground yellow mustard seeds go to: Spice Road Spices

Comments: The salmon is always best slightly pink in the middle.