For the salmon, combine the coriander and cumin seeds in a bowl with the salt and freshly ground black pepper. Press the salmon fillets into the mixture on both sides.
Heat the olive oil in a griddle pan and cook the salmon for 5-7 minutes or until cooked through, turning it over halfway through. (NB The salmon is cooked when the flesh is opaque.)
For the sauce vierge, heat all the ingredients gently in a pan for 1-2 minutes until warmed through.
To serve, put the spiced salmon onto a plate with the broccoli florets alongside. Drizzle the sauce vierge around the outside of the plate and garnish with the chopped chives.
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