Place seeds, mustard powder, paprika, turmeric and salt into a dry frying pan and toast on a high heat until smoking and fragrant. Cool slightly before blending 1 min/speed 10.
Add onion, EVOO and chilli into TM bowl and chop 5 sec/speed 5.
Scrape down and cook 8 min/Varoma/speed 1/MC off.
Add Umami Paste and water and cook 8 min/100ºC/speed 3/MC off.
Replace MC and blend 30 sec/speed 6.
Add salmon and cook 2-3 min/100ºC/Reverse/speed soft.
Serve with steamed rice, lime wedges and coriander sprigs.