Serves 4


  • 1 tsp. dried red-pepper flakes
  • 1 tsp. sea-salt flakes
  • 2 tsp. sesame seeds
  • 1 tsp. dried mint
  • 4 (6-ounce) pieces salmon fillet, skin on
  • Extra-virgin olive oil, for brushing
  • Baby spinach leaves and dill sprigs, for serving

    For dill pickled onions:
  • 2 red onions, finely sliced
  • 1/3 cup lemon juice
  • 2 Tbsp. caster (superfine) sugar
  • 1/3 cup dill sprigs
  • Sea salt and cracked black pepper


    To make the dill pickled onions, place the onion, lemon juice, sugar, dill and a generous amount of salt and pepper in a bowl and toss well to combine. Set aside.

    Combine the red-pepper flakes, salt, sesame and mint. Brush the salmon lightly with oil and sprinkle the flesh-side only with the spice mixture. Heat a large, nonstick frying pan over high heat.

    Add the salmon, skin-side down, and cook for 5 minutes, or until the skin is crispy. Turn the salmon and cook for a further 2 to 3 minutes, or until cooked to your liking. Divide the salmon between plates and top with the dill pickled onions. Toss the baby-spinach leaves with a little of the pickling liquid and serve with the fish.

    From The New Easy (HarperCollins) by Donna Hay.

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