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Ingredients
- 4 cardamom pods
- 3 tsp fennel seeds
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- salt and pepper
- 4 salmon fillets (about 180g each)
- 2 tbsp olive oil
- 1 cup sour cream
- 2 tbsp verjuice
- zest of half a lemon (finely grated)
- 2 tbsp mint (chopped)
Method
Preheat oven to 200C. Using a spice grinder or mortar and pestle, grind 4 cardamom pods, 3 tsp fennel seeds, 2 tsp cumin seeds and 2 tsp coriander seeds with
salt and pepper. Spread on a large plate and dip the skin side of 4 salmon fillets (about 180g each) in spice mix to coat. Heat 2 tbsp olive oil in an ovenproof frying pan over medium heat and cook salmon, skin-side down, for 2-3 minutes
or until crust is golden and toasted. Place pan in oven and bake for a further 4-5 minutes, turning halfway through until cooked. Meanwhile, combine 1 cup sour cream, 2 tbsp verjuice, the zest of half a lemon (finely grated) and 2 tbsp mint (chopped) in a bowl. Serve salmon, crust-side up, with a dollop of sour cream mixture.
