Indian spiced salmon
A quick and easy way to spice up your salmon.
  1. Preheat oven to 210°C.
  2. Line a tray with baking paper. Lay the kipflers, onions and chillies cut-side up on the paper. Drizzle or spray with oil, scatter cumin seeds over the onion and season all with salt and pepper. Cook in the oven for 20 minutes.
  3. As the onion and chillies cook, scatter the curry powder over a plate. Take the salmon pieces and roll them into the curry powder, pressing well onto the flesh on all sides. Put the plate of salmon, curry powder and all, into the fridge.
  4. When the onion and chilli are halfway through the cooking time, place a frying pan or skillet over medium-high heat. Drizzle in 3-4 tablespoons of virgin olive oil, swirl around to spread it evenly, and carefully lay the coated salmon fillets (skin-side down if you have skin on yours) from the fridge. Allow to cook for 1 minute. Carefully turn the salmon over, turn off the heat and season with salt and pepper.
  5. Remove the tray of onion and chilli from the oven and set aside. Place pan of salmon (see notes) into the oven for 6-7 minutes to finish cooking.
  6. Meanwhile, cut the baby cos lettuce in half or quarters. Place onto the serving plates, drizzle with virgin olive oil and pomegranate molasses. Season well with salt and black pepper. Lay the roasted onion and chilli next to it, then the piece of salmon as soon as it comes to of the oven.
  7. Got fresh coriander? Then tear some over the salmon.
Recipe Notes

If your pan has a plastic handle, simply cover the handle with foil so it doesn’t melt.

Using something like Keens curry powder? Feel free to vamp it up by pouring the spice powder into a bowl and crumbling several dried curry leaves and a dried bay leaf into it. Don’t stop there. Add in a little dried chilli flakes, cumin seeds and mustard seeds.