Salmon With Chermoula

• 1 tbsp cumin seeds
• 1 tsp coriander seeds
• 1 bunch cilantro, finely chopped, plus extra sprigs to serve
• 2 None green onions, roughly chopped
• 4 cloves garlic, roughly chopped
• 3 pieces ginger, finely chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp sweet paprika
• None None lemon juice, to taste
• 4 (7 oz) salmon fillets, skin on
• None None salad greens, to serve

1. To make chermoula, crush cumin and coriander seeds in a mortar and pestle to a coarse powder. Add chopped cilantro, green onion, garlic, ginger, oil and paprika. Pound to a smooth paste. Season with lemon juice and salt.
2. Preheat a grill on medium-high. Spread 1 heaped tbsp chermoula onto flesh side of each salmon fillet. Sear, chermoula side down, for 4-5 mins, until medium-rare. Turn and sear for 2-3 mins, until skin is crisp and salmon is just cooked through.
3. Serve with squeeze of lemon, extra cilantro and salad greens.

cumin seeds, coriander seeds, cilantro, green onions, garlic, ginger, extra virgin olive oil, sweet paprika, lemon juice, salmon, salad greens

Taken from recipes-plus.com/api/v2.0/recipes/25289 (may not work)