The Food Diaries

Herb-crusted lightly smoked salmon fillets

This is a fresh approach to the ubiquitous salmon fillet, and provides a nice balance between the smokiness of the fish and the freshness of the herbs. It has the added benefit of being as quick to prepare as the time it takes to cook some rice* to accompany it.

Place two lightly smoked salmon fillets close together on a non-stick baking tray (unsmoked salmon also works well in this recipe). Brush with 1 tbs Tewksbury mustard (or a combo of French mustard and creamed horseradish). In a bowl mix together 2 tbs finely chopped parsley, 1 tbs finely chopped fresh thyme, 1/3 cup Panko (Japanese breadcrumbs - or regular breadcrumbs can be substituted), the zest of 1 lime, the juice of 1/2 lime, some sea salt, and a sprinkle of wasabi powder (optional). Top the salmon fillets with the crumb topping and place in a hot oven (200c) for around 12 minutes (or till just a little underdone).

Serves 2.

* I used glutinous purple and yellow rice from Laos, which I boiled according to the packet instructions, and to which I added a drizzle of sesame oil and a sprinkling of chopped spring onions once cooked.

Panko-crusted Salmon with a mustard glaze - Japan by way of the South of France

I paid a visit to the Japan Centre in London which is a treasure trove of Japanese ingredients. I was feeling a bit brave at the time so I bought quite a few new ingredients to try out in recipes - which no doubt will be popping up soon in the pages of The Food Diaries. First up though is a super simple one using Panko (a very light and crisp Japanese breadcrumb).

How I made it:

Mix together 1tbs brown mustard (I like Finnish or Danish mustard - though a mild Dijon will do) with 1 tsp honey and 2 tsp dried or fresh thyme. Brush this mixture onto two salmon fillets. Mix together 1/3 cup Panko, with 2 tsp olive oil, 1 tbs chopped parsley, 1 tsp smoked paprika, and some salt and pepper. Layer this on top of the salmon. Bake in the oven for 10 minutes at 200 degrees. Leave in a bit longer if it is too pink for your taste - but do not overcook!