Olives and capers add flavour to this gourmet salmon dish.
- Place the cumin and coriander seeds in a mortar and gently pound with a pestle until lightly crushed. Season with sea salt flakes and ground black pepper. Sprinkle the spice mixture over the salmon.
- Combine the olives and capers in a small bowl. Add 2 teaspoonfuls of the oil and stir to combine.
- Preheat a barbecue or char-grill pan on high. Drizzle with a little of the remaining oil. Place the salmon on the grill and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Meanwhile, add the lemons to the grill and cook for 1 minute each side or until lightly charred. Remove from heat.
- Combine the rocket and parsley in a large bowl. Drizzle with remaining oil and gently toss to combine. Place on serving plates. Top with salmon and lemon wedges. Spoon over the olive mixture and serve immediately.
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