Seed-crusted salmon, with crushed pea and mint, from When Ginger Met Garlic, is super easy to make and gourmet-delicious. Perfect however you choose to cook it, especially on a braai during the load-shedding hours!
Ingredients 1 tablespoon of coconut oil 1 chilli 1 clove of garlic 1 tablespoon of ginger 1 cup of frozen peas 1 fillet of salmon 1 lemon 1 handful of mint half a red onion 1 handful of mixed seeds (linseed, flax seed, pumpkin seeds, sunflower seeds) Pepper 1 tablespoon of olive oil Place the fillet of salmon skin side down in the seed mixture. Depending on the texture you prefer either mash or blend together the peas, mint, juice of half a lemon, garlic, ginger a pinch of salt and pepper, slowly adding the olive oil until you have a good consistency. In a non-stick pan, fry the salmon skin-side down in 1 teaspoon of coconut oil. After 1 minute top the fish with chopped chilli and ginger. After about 5 minutes the flesh should have turned a light pink colour – at this point remove the pan from the heat. Squeeze the juice of half a lemon over the salmon and spoon this over the top of the fish. Doing this will cook the top of the fish and leave it deliciously tender and juicy. Garnish with red onion, mint and lemon. Via: