Spice-crusted salmon with mint chutney

Preparation info
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By Christine Manfield

Published 1999

  • About

This spice crust gives the fish a wonderfully fragrant piquancy. To allow the spices to speak for themselves, I serve this dish without a sauce, just adding a couple of condiments instead. Salmon or trout from anywhere in the world may be used.


  • 6 x 100 g pieces Tasmanian salmon
  • 150 ml vegetable oil


  1. To make the spice crust, dry-roast chilli and whole spices except mustard and nigella seeds over gentle heat until fragrant and slightly coloured. Cool, then grind to a fine powder. Stir in mustard and nigella seeds, ground cassia and ginger, salt and chickpea flour.
  2. Coat fish thoroughly with spice crust.
  3. Heat oil in a frying pan and cook fish for 3 m