- 2 tbsp sunflower seeds
- 1 stick lemongrass, finely chopped
- 1/4 chilli, finely chopped
- thumb-size piece of ginger, peeled and grated
- 1 tbsp olive oil (plus extra for drizzling)
- 1 tsp cider vinegar
- salt and pepper
- 2 salmon fillets
Begin by posting the sunflower seeds in a dry frying pan over a medium to high heat for about 8-10 minutes, or until they release the nutty smell and are brown in some places. Transfer to a plate and allow to cool, then chop roughly.
Combine the seeds, lemongrass, chilli, ginger, olive oil, cider vinegar and seasoning in a bowl before evenly spreading it over the top of the salon fillets.
Line in a baking tray with foil and drizzle with olive oil. Place the salmon skin-side down and bake at 200C for 10-12 mins, or until it is cooked through and your kitchen is filled with fragrant aromas. Served with stir-fry veg or wilted greens.