Sugar-spiced salmon with wasabi

January 5, 2010

This week we leave the broccoli forest behind and dive into the weighty tome that is Nigella’s ‘How To Eat’. I couldn’t possibly hope to make a dent on the recipes contained therein in one week (although I made a bit of a head start by serving her Greek lamb stew and lebanase moussaka for New Year’s Eve), so I’m afraid I’m going to be wearyingly predictable and dally in the low-fat section. Not a lady you’d generally turn to for such things, I know, but in fact the little blue-coded bit of the book is full of exactly the sort of thing you crave after a period of over-indulgence: soba noodles, miso, thai basil, salmon. Some of her diet advice may be a little scary (150 calories for breakfast and 250 calories for lunch? Wouldn’t you faint?) but who else would include lacquered quail and M&S steak and kidney pudding in their diet plan? Also, almost everything is super-quick to prepare so you don’t pass out from malnourishment.

This is so quick that it’s almost more of an anecdote than a recipe, but it’s worth knowing about because it is delicious. Eat with steamed and soy-dressed greens, and/or noodles or rice, depending on how austere you’re feeling.

Sugar-spiced salmon with wasabi  Serves 1 
Thick piece of salmon fillet
1/4 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp sugar
1/4 tsp salt
1/4 tsp wasabi powder (or use English mustard powder)

for the wasabi sauce:
1 1/2 tsp sugar
1 1/2 tsp wasabi powder
1-2 tsp warm water

Dredge the piece of salmon in the spice mixture. Heat a griddle pan until hot and griddle the salmon for 2-3 minutes per side. Remove and rest. Mix the sauce ingredients together and pour over.

Adapted from Nigella Lawson’s ‘How To Eat: The Pleasures and Principles of Good Food’.


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