Serves 2 2 x 175 g (6 oz) fillets of fresh wild Alaska salmon 2 tbsp lemon or lime juice ½ tsp ground coriander ½ tsp whole cumin seeds Salt and freshly ground black pepper Kachumber salad: 2 tomatoes, chopped 1 small onion, chopped ¼ cucumber, chopped 2 - 3 tbsp chopped fresh coriander 1 small green chilli, deseeded and chopped A few thin slices of red chilli 2 mini naan breads, to serve
• Sprinkle the salmon fillets with lemon or lime juice, then rub with the ground coriander and whole cumin seeds. Season with a little salt and pepper • To make the salad combine all the ingredients in a bowl, season with a little salt and cover until ready to serve • Put the salmon fillets onto a microwave-safe plate, cover loosely with microwave-safe film and microwave on HIGH for 3 minutes. Allow to stand for 2 minutes and then check if thoroughly cooked. (Alternatively bake the fish at 190°C / 375°F / Gas Mark 5 for 8 - 10) • Warm the naan bread in a toaster or under the grill, then serve with the salmon and kachumber Recipe from the Alaska Seafood Marketing Institute.