Salmon With Chermoula - cooking recipe

Ingredients

1 tbsp cumin seeds
1 tsp coriander seeds
1 bunch cilantro, finely chopped, plus extra sprigs to serve
2 None green onions, roughly chopped
4 cloves garlic, roughly chopped
3 pieces ginger, finely chopped
2 tbsp extra virgin olive oil
1 tbsp sweet paprika
None None lemon juice, to taste
4 (7 oz) salmon fillets, skin on
None None salad greens, to serve

Preparation

To make chermoula, crush cumin and coriander seeds in a mortar and pestle to a coarse powder. Add chopped cilantro, green onion, garlic, ginger, oil and paprika. Pound to a smooth paste. Season with lemon juice and salt.
Preheat a grill on medium-high. Spread 1 heaped tbsp chermoula onto flesh side of each salmon fillet. Sear, chermoula side down, for 4-5 mins, until medium-rare. Turn and sear for 2-3 mins, until skin is crisp and salmon is just cooked through.
Serve with squeeze of lemon, extra cilantro and salad greens.