Tag Archives: favourite

>Seared Teryaki salmon

>A great way to cook salmon and get those famous Omegas into the kids! Plus it is super quick.

Ingredients list:
One salmon fillet (with skin on)
For the marinade :
Teryaki sauce 2 Tbsp

Tamari sauce 2 Tbsp (switch for Dark soy sauce if needed)
Pomegranate molasse or syrup 1 Tbsp
Cayenne pepper one pinch

Cut your side of salmon into the required number of strips – or get the fishmonger to do it but without peeling off the skin.
Mix all the sauces into small bowl. Be creative: try other mixes.
Then lay the clean salmon fillet into a shallow dish and pour the marinade over.
Turn them around to coat well and leave aside for a few minutes.
Heat a hot griddle or a thick bottom pan on the hob.
Sear each fillet, skin down, for a few minutes.
Lower the heat and cook for 5 to 8 minutes on that side. The skin should burn to a lovely crispy black layer, with that rich barbecued smell that reminds me of summer !
Turn them on each side, right and left, for a few seconds to make sure they are cooked but make sure they are only lightly cooked inside and remain moist and pale pink.

Serve immediately with beans – even baked beans work really well!- or better: my Mung beans and lentils dahl from yesterday. That’s a real jumble of flavours (Japanese and Indian) there, but it works great.

Do not get worried by the exotic sounding sauces: most are now readily available in the UK and in any case you can adapt and play around with this recipe- try other exotic mix if you like and include other fruity syrupy ones. I love the dark pomegranate treacle I buy from Iranian or Turkish shops here but tamarind or quince extract would work as well. It just adds the right sweetness to balance the saltiness of the soya based sauces.

>A few of my favourite things…

>Cooking is the art of choosing the right ingredients.
I have some favorites that I rarely depart from and always enjoy cooking with.
 Here is my desert island list:

Spices: Sea salt (“fleur de sel” is the delicate top layer that dries in the sun and carries the most fragrance so it is a bit like cooking with the true essence of the sea…)
Sweet smoked paprika or Pimenton – brilliant for anything spanish!
Quatre-epices (a moroccan mix that warms up any dish…)
Cumin
Pink peppercorns- so pretty!
Cinnamon (good for its fragrance and speeding up your metabolism)

Herbs: Oregano, mint, thyme (again: the flower is best!)

Others: Olive oil, Goose fat (the best unsaturated fat ever), crème fraîche, buttermilk (can’t do without this : I put it in most of my baking instead of milk because of its tangy taste and digestability!).
Last but not least: lemons! I have the hot juice first thing every morning to help my clock ticking and uses it everywhere I can. I love its zest in cakes and stews and the juice is so nice in a jug of cold water – It makes it easier to drink my one and a half litre a day…