Spiced Regal Salmon Fillet with Coconut Cream Sauce

Ingredients (serves 6)
3 tablespoons olive oil
1 1/2 tablespoons coriander seeds
1 1/2 tablespoons cumin seeds
cracked pepper
6  150g Regal Salmon fillets, skin on, bones removed
2 kaffir lime leaves
3/4 cup cream
65ml can coconut cream
1/2 cup fresh coriander sprigs

Method
1. In a fry pan heat the oil, coriander seeds, cumin seeds and cracked pepper over a medium heat for 3-5 minutes or until aromatic. Crush the seeds with a mortar and pestle or in a food processor.
2. Spread the spicy paste over the salmon and place in a greased baking dish. Bake in a preheated oven at 120¡C for 20 minutes or until the salmon changes colour.
3. While the salmon cooks make the sauce. Place the cream, coconut cream, kaffir lime leaves and coriander sprigs in a saucepan and bring to the boil. Gently simmer the sauce until it reduces by half.
4. Remove the kaffir lime leaf and coriander. Serve the sauce with the salmon fillet and steamed bok choy on the side.