Ingredients

• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 4 (about 200g each) salmon fillets
• 1/4 cup (50g) pimento-stuffed green olives, chopped
• 1/4 cup (50g) pitted kalamata olives, chopped
• 1 tablespoon baby salted capers, rinsed, drained
• 2 tablespoons extra virgin olive oil
• 2 lemons, cut into wedges
• 100g baby rocket leaves
• 1 bunch flat-leaf parsley, leaves picked

Method

• Step 1 Place the cumin and coriander seeds in a mortar and gently pound with a pestle until lightly crushed. Season with sea salt flakes and ground black pepper. Sprinkle the spice mixture over the salmon.
• Step 2 Combine the olives and capers in a small bowl. Add 2 teaspoonfuls of the oil and stir to combine.
• Step 3 Preheat a barbecue or char-grill pan on high. Drizzle with a little of the remaining oil. Place the salmon on the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Step 4 Meanwhile, add the lemons to the grill and cook for 1 minute each side or until lightly charred. Remove from heat.
• Step 5 Combine the rocket and parsley in a large bowl. Drizzle with remaining oil and gently toss to combine. Place on serving plates. Top with salmon and lemon wedges. Spoon over the olive mixture and serve immediately.