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Grilled salmon steaks with a five spice crust recipe

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Gently crusted with spiced, fresh breadcrumbs, this succulent salmon is a great healthy and dairy-free dinner. Enjoy with a side of green veg and potatoes for a satisfying yet easy meal that takes about 20 minutes to cook. See method

Serves 4
8mins to prepare and 8mins to cook
271 calories / serving
Healthy
Dairy-free

Ingredients

480g salmon fillets
50g fresh breadcrumbs
1 clove garlic, peeled and finely chopped
1 tsp ground cumin seeds
1tsp ground chilli or chili flakes
2tsp lazy ginger puree
1tsp hot horseradish sauce
good handful fresh chopped coriander leaf (optional)
salt
black pepper

Each serving contains

Energy
1135kj
271kcal 14%
Fat
14g 20%
Saturates
2g 11%
Sugars
1g 1%
Salt
0.9g 15%

of the reference intake
Carbohydrate 9.9g Protein 26.4g Fibre 0.5g

Method

Dry the salmon fillets on kitchen paper and brush the undersides with a little of the oil. Cover and set aside. In a mixing bowl, combine the breadcrumbs with all the rest of the ingredients and the remaining oil, stirring thoroughly.
Coat the salmon fillets with the breadcrumb mix, pressing it over the tops firmly and making sure all the flesh is covered. Heat the grill to medium high, heating the grillpan (no rack) too. When the grill and the pan are hot, remove pan from heat and quickly arrange the salmon fillets on it (they should sizzle with the heat). Return to grill (about 4cm away from the heat source) and grill until the salmon is just cooked through and the topping is golden. If the topping is becoming too dark before the salmon is cooked, turn the heat down a little and/or move the grillpan further away from the heat source.

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