Panfried Mackerel with Golden Beet & Orange Salsa

This is a very simple dish, easily done on a week-night if you have an extra cooked beet or two in your fridge. The salsa (diced beets, diced orange and lemon sections, some kalamata olives, red onion) comes together very easily and can be modified to taste. Soupereasy and I tend to use less red onion than most recipes call for, and we agreed that in this case we would have liked more diced orange in the salsa. The dressing for the salsa uses cumin and coriander seeds, toasted and crushed, chile flakes and sweet paprika, and a nut oil (hazelnut or walnut recommended). We ended up using EVOO and it was fine, but the nut oil would be great, and I'll try that next time. We also had to use red beets instead of yellow, which didn't affect the taste at all, but the yellow would have made the dish prettier.