Salmon fillets – 150 – 200 g per person Vegetable oil for frying
For the sauce: 60g Pumpkin seeds 20g Sesame seeds 1 red chilli 1tsp Oregano 2 cloves garlic 4 roast tomatoes 1tbsp Cumin Bunch coriander 1 lime 100ml Cider vinegar Splash of Olive oil Salt and pepper
Method
First of all start off with a really nice salmon filet, make sure it’s really fresh. Cut the fish into steaks and put them in a very hot pan with some vegetable oil. The idea is to fry them a couple of minutes, just to get some colour, then put them in the oven for about four to five minutes.
Meanwhile, to make the picante sauce, toast the nuts, using a ratio of about four to one pumpkin seeds to sesame seeds, because sesame seeds can be quite pungent. Chop up the red chilli and smash it up with a mortar and pestle. Add a bit of salt because it helps create abrasion so you can really break it down. Add some oregano and a couple of garlic cloves and give those a really good smash – there’s nothing worse that having a whole chunk of raw garlic in your mouth. Then a splash of cider vinegar, and four roasted tomatoes. These have been in the oven for about five or six minutes, just to get their juices really flowing. Add a pinch of cumin, which adds an awful lot to this dish, a handful of fresh coriander, a squeeze more lime juice and finally, a glug of really good olive oil. Give it all a good mix and serve a spoonful next to each fish steak.
