Spice-crusted salmon with mint chutney

Name: Spice-crusted salmon with mint chutney
Cuisine: Australian
Ingredients: 20 g chickpea flour; seeds from 2 green cardamom pods; 1 teaspoon brown mustard seeds; 1 teaspoon coriander seeds; ½ teaspoon black peppercorns; ¼ teaspoon ground ginger; 2 teaspoons sea salt; 2 teaspoons nigella seeds; ¼ teaspoon ground cassia; 6 x 100 g pieces Tasmanian salmon; 150 ml vegetable oil; 1 large dried chilli; 2 teaspoons cumin seeds; ½ cup Mint Chutney; ½ cup Cucumber Yoghurt Salad with Nigella

Preparation info

Difficulty
Easy

Appears in

Spice

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.

Ingredients

6 x 100 g pieces Tasmanian salmon
150 ml vegetable oil

Oceania
Australia
Fish course
Pescatarian
Gluten-free

Method

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.
Coat fish thoroughly with spice crust.
Heat oil in a frying pan and cook fish for 3 m