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Coriander crusted salmon with fennel salsa verde

Serves: 6
Ingredients
For the salmon:
Coriander seed 2 tbsp
Fennel seed 2 tsp
Black pepper, ground ½ tsp
Salt ½ tsp
Sugar 1 tsp
Salmon fillet 6 pc, 170 gm each
Olive oil for brushing
For the salsa verde:
Fennel, finely diced ½ cup
Shallot, finely diced ½ cup
Flat leaf parsley, chopped ½ cup
Caper 2 tbsp
Anchovy paste ½ tsp
Lemon, zest and juice ½ lemon
White wine vinegar 2 tbsp
Salt to taste
Pepper to taste
Olive oil 2 tbsp
Method
Place coriander and fennel in a small pan, over medium high heat. Toast the seeds, shaking the pan frequently, for about 2 minutes until they begin to brown and are fragrant.
Cool for a few minutes; transfer to a grinder or small chopper and grind coarsely.
Spread on a small plate; add the salt, pepper and sugar, mixing well.
Brush the salmon fillet with olive oil; dip the top surface of each fillet into the spice mixture.
Transfer the fish onto a plate and cover with plastic wrap. Refrigerate while preparing the rest of the meal.
For the salsa verde, combine all ingredients in a medium bowl and toss gently. Refrigerate until ready to serve.
Preheat oven to 375°C.
Heat 2 tbsp of olive oil in an oven-safe sauté pan over medium-high heat until very hot.
Place the salmon, coriander side down in the hot oil, and sear for 2 minutes, until a nice brown crust forms.
Flip the fillet and transfer the pan to the oven, cooking for 6-10 minutes, until the fish flakes easily and the centre is almost opaque.
Divide the salmon into serving plates, and top off with a generous scoop of fennel salsa verde.