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.