London Personal Chef has done the salmon dish three times in July and it has become very popular at dinner parties and sharing food.

Serve 4

Ingredients:

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

Dressing:

2 tsp toasted sesame oil

4 tsp dark soy sauce and 2 juice of lime

Method:

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 .