London Personal Chef has done the salmon dish three times in July and it has become very popular at dinner parties and sharing food.
2 tsp paprika
1/2 tsp each ground cumin, ground coriander, dried oragano, cayenne and ground all spice
4 x 120g , skin and boneless salmon filets
2 tsp toasted sesame oil
4 tsp dark soy sauce and 2 juice of lime
Combine the spices on a plate. Coat the salmon with the spices mixture and refrigerate for 2 days.
Heat oil in a pan over medium-high heat.
Cook salmon for 2 minutes on each sides, skin-side down first and turn over and fry the other side for 2 minutes.
Or until all blackened but not burnt and it should stay rare inside.
Place the salmon (the skin-side up) on the plate and drizzle with the dressing .