cumin, co­rian­der and chia-crusted salmon with buck­wheat salad

donna hay - Fresh + Light - - Chia Seeds -

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.

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