Spicy glazed salmon

Combine the mood-boosting goodness of omega-3 fatty acids with the immune-boosting properties spice.

Buy your spices as you need them as they lose their pungency quite quickly. Store in re-sealable bags in the freezer for easy use but mark clearly as some spices look quite similar. Always pan fry spices before use to release the luscious oils and aromas. You do not have to add oil to the pan – just dry roast over a medium heat for a few minutes.

Serves 4
Nutritional content per serving:
1214kJ | 14g carbohydrate | 32g protein | 11g fat | 1g fibre

Spice glaze:
5 ml paprika
3 ml ground cumin
3 ml ground coriander
3 ml dried oregano
3 ml cayenne pepper
3 ml ground allspice
15 ml honey
15 ml soy sauce

15 ml olive oil
250 ml pineapple cubes
250 ml mango cubes
salt and ground black pepper
2 x 350 g lightly smoked salmon fillets
black sesame seeds to sprinkle
handful mint leaves

Instructions:
1.For the spice glaze, combine the paprika, cumin, coriander, oregano, cayenne pepper, allspice, honey and soy sauce. Keep aside.
2.Heat half of the oil in a large pan over medium-high heat. Fry the pineapple and mango cubes until lightly golden. Keep aside.
3.Turn the heat up to high and heat the rest of the oil in the same pan. Season the salmon fillets to taste and brush with the spice glaze. Place skin side down in the pan and fry for 2 minutes on each side.
4.Serve with the pineapple and mango cubes on top and sprinkle the sesame seeds and mint leaves over.