Crispy-skin salmon with citrus

Serve crispy skin salmon with this colourful citrus salad. Teaming different varieties of in-season citrus adds a delightful flavour pop!
4 (about 150g each) salmon fillets, skin on 1 teaspoon cumin seeds
2 limes, juiced
2 teaspoons fish sauce
1 teaspoon finely grated ginger
1 teaspoon sesame oil
2 Ruby Red grapefruits or pomelos, peeled, segmented
2 limes, extra, peeled, segmented
2 Lebanese cucumbers, peeled into ribbons
1 cup mint leaves
1/2 cup coriander leaves
1 red onion, thinly sliced
1 long red chilli, thinly sliced (optional)
1/2 cup (75g) cashews, toasted, coarsely chopped omit for VLCD/ VLED

Heat a large frying pan over medium-high heat. Spray both sides of the salmon with olive oil spray and season. Sprinkle both sides of salmon with cumin seeds. Cook, skin-side down, for 2 mins or until skin is crisp. Turn and cook for a further 2-3 mins for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
Meanwhile, combine lime juice, fish sauce, ginger and oil in a small jug.
Combine grapefruit or pomelo, lime segments, cucumber, mint, coriander, red onion and chilli, if using, in a bowl. Drizzle with dressing. Toss to combine. Divide among serving plates. Top with salmon.

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