Kids and adults alike love this recipe. The salmon is crisp and caramelised on the outside but soft and moist on the inside. The spicing is mild but turns an everyday fish into an exotic dish. It is easy and quick to prepare. I like to serve it with rice pilaf.
1 tsp ground coriander
½ tsp cumin
½ tsp turmeric
½ tsp ground black pepper
½ tsp salt
2 tablespoons vegetable oil
2 boneless, skinless salmon fillets, cut into medallions
1 to 2 tablespoons runny honey
Mix together the spices, salt and vegetable oil to make a loose paste. Toss the salmon in the paste, making sure each piece is evenly coated. Cover and store in the fridge until needed, for up to one hour.
Heat a large non-stick frying pan over a medium heat. The pan should be large enough to fit all the salmon pieces in it in a single layer with space in between them. When the pan is hot add the salmon and sauté gently until coloured on all sides and almost cooked through. This will only take a few short minutes and you don’t want to overcook it. Drizzle the salmon with the honey and continue to sauté for a minute or two, turning regularly. The salmon should be a rich brown caramelised colour but make sure it doesn’t burn as that can happen with honey quite suddenly.