Ingredients
1½ tsp SIDS SALT & PEPPER
1 tsp paprika
1 tsp ground cardamom
1 tsp ground coriander
¼ cup rice bran oil
1 cup SIDS RASPBERRY VINEGAR
1 kg salmon fillet, cut in 75 mm pieces
Directions
In a small pot, boil SIDS RASPBERRY VINEGAR. Reduce to thickness of maple syrup. Stir paprika, cardamom, coriander and SIDS SALT & PEPPER together in a bowl. Add oil and vinegar reduction then stir until evenly combined.
Preheat a non-stick frying pan over medium-high heat, about 175°C.
Dredge salmon pieces through the cardamom mixture until evenly coated on all sides. Cook salmon until fish flakes easily with a fork, 5-7 minutes per side.
