Coriander Crusted Salmon with
Cilantro Cucumber Chutney

SERVES 6

1 cucumber, peeled, halved lengthwise, seeded, thinly sliced
1 ½ cup cherry tomatoes, quartered
½ red bell pepper, seeded and cut into 1-inch slices
3 tablespoons red onion, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice
3 teaspoons vegetable oil
2 teaspoons honey
1 teaspoon red pepper flakes
Salt to taste
6 salmon fillets, each 5 oz and about 1-inch thick
Freshly ground black pepper to taste
3 tablespoons coriander seeds, toasted, coarsely ground
2 teaspoons garam masala powder
Lime wedges for garnish

In a bowl, combine the cucumber, tomatoes, bell pepper, onions, and cilantro. Toss gently to mix. In a small bowl, whisk together the lime juice, 1 teaspoon of the oil, honey, red pepper flakes, and salt. Pour the lime juice mixture over the cucumber mixture and toss gently and set aside.

Toss the salmon fillets on both sides with salt and pepper. Crust the salmon fillets on one side with the coriander seeds and garam masala powder. In a large, nonstick frying pan, heat the remaining 2 teaspoons of oil over medium – high heat. Add the fish to the pan crust side down, cook, turning once, until opaque throughout when tested with the tip of the knife, 4 to 5 minutes on each side. Transfer the salmon fillets to individual serving plates and top each
with the cilantro cucumber chutney.

Serve hot garnished with lime wedges.