- ¼ tsp ground turmeric
- ¼ tsp ground paprika
- ¼ tsp dried oregano
- ¼ tsp cumin seeds
- 100g/3½oz salmon fillet, skin removed
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- handful each fresh chervil, coriander and flatleaf parsley, finely chopped
- ¼ onion, very finely chopped
- ¼ courgette, very finely chopped
- Preheat the oven to 200C/400F/Gas 6.
- In a small bowl, mix the spices together, then sprinkle onto a plate.
- Press the salmon into the spices to coat well.
- Heat one tablespoon of olive oil in a small ovenproof frying pan and fry the salmon on both sides until golden-brown.
- Transfer the ovenproof frying pan to the oven and cook for a further 4-5 minutes, or until cooked through.
- In a small bowl, whisk together the remaining olive oil, white wine vinegar and Dijon mustard until thick and creamy.
- Add the chopped herbs, onion and courgette to the mustard mixture and mix well.
- To serve, place the salmon in the centre of a serving plate and spoon the herb salsa around the edge.