Apart from the smell of onions and garlic cooking in a little butter and oil, I don’t think anything beats the aromatic and almost mysterious smell that comes from toasting a mix of spices in a pan, then adding puréed ginger, onion and chilli. This dish is for when you don’t feel like a curry, but want a little of that wonderful spicing to perk something up. Toasting the spelt gives it an extra nuttiness, adding an almost a popcorn-like flavour. And the spices turn it into a thing of beauty.
Ingredients • 4 salmon fillets, removed from the fridge 20 minutes before cooking • 200g spelt • 1 tbsp of olive oil • 1 tsp cumin seeds • 1 tsp coriander seeds • ½ tsp turmeric • 1 tsp of chilli powder • ½ tsp chilli flakes • ½ tsp fennel seeds • 1 tbsp of olive oil • Water • Salt and pepper to season
1. In a saucepan with the heat on already, pour in the olive oil. Add the spelt and toast for a minute or until the grains start to pop a little.
2. Add the spices and stir well. Lower the heat and cook for a further minute. Pour in enough water to well cover the spelt, bring to the boil and cover with a lid. Turn the heat down and cook for 20 minutes or so, until the spelt is soft, but with a little bite. Set aside.
3. Heat a frying pan with a little oil and season the salmon well. Add it to the pan skin-side down and cook for five minutes, until the skin is crisping. Turn over and turn the heat off. Leave for five minutes.
4. Serve the spelt on warm plates topped with the salmon and a side serving of garlicky green beans.