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Ingredients
- 4 skinless salmon fillets
For the salsa
- 4 large tomatoes
- a little olive oil
- handful of pumpkin seeds
- 1/2tsp cumin seeds
- 1tsp sesame seeds
- 6tbsp cider vinegar
- handful fresh coriander
- juice 1 lime
- 1 chilli, seeds removed (add another one if you like it hot!)
- 2tbsp chopped fresh flat-leaf parsley
- 2 garlic cloves
Method
Preheat the oven to 200 C, 180 C fan, 400 F, gas 6. Toss the tomatoes in a little olive oil, put onto a small baking sheet, season and roast for 10 minutes. Toast the pumpkin, cumin and sesame seeds in a heavy frying pan. Put them with all the other ingredients, including the tomatoes, into a food processor. Pulse until blended, but still chunky, to retain some texture. Set aside.
Heat a frying pan, rub the salmon with a little oil, brown it on both sides, then put onto a baking sheet and cook in the oven for 5 to 10 minutes, depending on the thickness of the dish. Serve with the salsa on the side, rice and wedges of lime.
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