(Serves 6)

6 x 175 to 200 g pieces of salmon filet, skin on, but scaled
1 heaped tsp each of cumin, coriander seeds, and black peppercorns
Seeds of 8 cardamom pods
1-2 tsps Gozo sea salt
4 tbsps extra virgin olive oil
500 g onions, peeled, and thinly sliced
1 lemon, scrubbed, and thinly sliced, seeds removed
Good pinch of saffron, soaked in 2 tbsps boiling water
Fresh mint

Toast the spices, and then grind them, and mix with the salt. This is a good mixture to have on hand, and you may prefer to make it in larger quantities. Brush the salmon with oil, and rub with the mixture all over. Put it to one side while you make the lemon and onion confit.

In the remaining olive oil, in a heavy pan, heat the oil, and in it cook the onion and lemon until the onions are completely soft and beginning to caramelise. Stir in the saffron liquid, and cook for a few minutes more. Season the sauce to taste, and put to one side while you cook the fish.

This can be done on a barbecue, on a griddle, under the grill, or on a baking sheet in the top of a hot oven. I like fish to be still slightly translucent in the centre, which will take six to eight minutes, depending on the thickness of the fillet. Garnish with fresh mint.

A vegetable variation:

Cut long slender aubergines, and thick courgettes into quarters, lengthways. Brush with oil and rub in the same spice mixture. Grill, roast or barbecue, and serve with the lemon and onion confit. Both this and the salmon will go very well with a salad of roasted red peppers, and couscous.

Depending on whether you are serving a hot meal or a picnic, serve the couscous warm or dress it with oil and lemon juice, stir in chopped mint and spring onions and serve as a salad. Vegetarians might also like an accompanying dish of chickpeas, lentils or haricot beans, as a purée or salad.