Fennel- and Coriander-Spiced Salmon Fillets

Ingredients for Fennel- and Coriander-Spiced Salmon Fillets

• 1 1/2 tablespoons fennel seeds

• 1 1/2 teaspoons coriander seeds

• 170g skinless salmon fillets (each about 1 to 1 1/4 inches thick)

• Extra-virgin olive oil

How to make Fennel- and Coriander-Spiced Salmon Fillets

Prepare barbecue (high heat). Coarsely grind fennel seeds and coriander seeds in spice grinder. Brush salmon fillets generously with oil. Sprinkle both sides of fillets with salt and pepper, then with spice mixture, pressing to adhere.

Grill salmon, covered, until centre is just opaque, about 4 minutes per side.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.