Ingredients
4 salmon fillets
about 175g each, skin off
1 cup plain flour
2 tsp cumin
¼ sea salt
¼ freshly ground black pepper
1 tbsp olive oil
Lemon wedges
to serve
Equipment
- 1 small bowl
- 1 flat dinner plate or baking paper
- 1 large non-stick frypan
Instructions
- Slice the salmon fillets into large ‘fish fingers’ about 1.5cm thick.
- Combine flour, cumin, salt and pepper in a small bowl; transfer to a flat dinner plate or piece of baking paper. Coat both sides of the salmon fillet with the flour mixture.
- Heat oil in a large non-stick frypan and cook the salmon 2-3 minutes each side until still a bit pink in the middle (longer if you like salmon cooked through). Depending on the size of your frypan, you may need to cook the salmon in batches.
- Serve immediately with lemon wedges.
Notes
Tip
If you can't find skin-off salmon, you can ask your fishmonger to remove it for you.
