Almond & Cumin Crusted Salmon with Peas One of my favourite cookbooks (if you can call it that) is the Flavour Thesaurus. What I love about it is that rather than a "cookbook" (although it does have some recipes), it is a directory of flavour combinations.Some of the combinations in the book you will know, like pea & mint, but there are other more unusual combinations... like coconut and parmesan... Having a nice salmon fillet at my disposal, I opted for two flavours mentioned as being complimentary to oily fish - almond and cumin. This made for a natural crust! Firstly, I cooked the salmon on the pan, skin side down, to give it a nice crispy bottom ;) . In the mean time, I lightly toasted the almonds, then chopped and crushed them in a pestal and mortar with cumin. I put it into a bowl, seasoned and added a bit of olive oil to help bind. I put the salmon into the oven for 10mins, then flashed under the grill to crisp up a bit more. On the side, I steamed some frozen peas, then added dill, mint, cucumber and a tad bit of yoghurt. It was light, and delicious and the joy of not relying on a cook book only made it taste all the better. I seriously can't be arsed sometimes with weighing a tea spoon of nonsense. Medb x
