Seared Salmon with Saffron Salsa

Ingredients

4 small skinless salmon fillets, each about 85 g/ 3 oz 225 g/ 8 oz dried fusilli or other pasta shapes 5 tbsp extra virgin olive oil 2 tsp fresh thyme leaves 1 tbsp lemon juice 1 tbsp black peppercorns, crushed 1 tsp cumin seeds For the salsa: ¼ tsp saffron strands 3 ripe tomatoes, peeled, seeded and diced 3 spring onions, finely chopped 1 garlic clove, crushed 1 tbsp shredded fresh basil Salt and pepper Garnish: Basil leaves

Recipe

1. First make the salsa. Soak the saffron in 1 tbsp boiling water for 10 minutes, then mix with the other salsa ingredients; set aside
2. Cook the pasta in boiling salted water until al dente*
3. Meanwhile, in a small pan, warm 4 tbsp. of the olive oil with the thyme, lemon juice and seasoning. Drain the pasta thoroughly and toss with the dressing. Leave to cool.
4. Preheat a ridged griddle or heavy-based frying pan until very hot. Combine the peppercorns and cumin seeds and press firmly onto the salmon fillets. Brush with the remaining oil.
5. Add the salmon to the griddle and sear for 1 ½ minutes each side. Remove from the pan, let cool slightly then slice thickly.
6. Arrange the pasta salad on plates and top with the warm salmon slices.
7. Spoon around the saffron salsa and serve garnished with basil leaves.

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