Spicy Coconut Salmon
|Sweet paprika||3 Tablespoon|
|Ground coriander||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Ground cumin||1 Tablespoon|
|Saffron threads||12 , crumbled|
|Soft brown sugar||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Coconut milk||60 Milliliter|
|Skinless salmon fillets||720 Gram (4 Pieces, 180 Gram Each)|
|Sunflower oil||1 Tablespoon|
For the spice rub, mix together all the ingredients except the coconut milk, fish and oil.
In a small bowl, stir together the coconut milk and 1 1/2 tbsp spice rub.
Brush the fish with the mixture, reserving the remainder.
Preheat a chargrill pan or frying pan; brush lightly with oil.
Add the fillets; cook for 2 minutes on each side for medium, or until cooked to your liking.
Once they are cooked, brush a little more spicy coconut milk onto the grilled surfaces.
Serve at once.