Fresh salmon is a quick fish to cook. Its rich, fatty flesh makes it an ideal foil for spices. Of course, it is important to get the highest-quality salmon you can afford, organic if possible. Lightly pan-fried in a hot wok, it makes a fast and wholesome meal.
|4||thick-cut boneless salmon fillets, each weighing about 100g (4oz), skinned|
|3 tbsp||groundnut oil|
|3 tbsp||finely chopped spring onions, to garnish|
|For the spice mix:|
|1 tsp||freshly ground black pepper|
|2 tsp||chilli powder|
|1 tsp||five-spice powder|
|½ tsp||ground cumin|
|½ tsp||ground coriander|
Lay the salmon fillets on a platter. Put all the spices in a small bowl and mix well. Sprinkle the spice mixture evenly on both sides of the salmon fillets.
Heat a wok or frying pan over a high heat. Add the oil and, when the oil is hot and slightly smoking, add the salmon fillets and sear on one side for 3–4 minutes. Turn over and sear the other side for another 3–4 minutes. Transfer the salmon to a warm platter. Garnish with the spring onions and serve at once.