Читать книгу From Season to Season: A Year in Recipes - Sophie Dahl - Страница 27

Salmon steaks with a wasabi coating

I adore the kick that wasabi gives to anything in its path. Buy it in powder form and add SLOWLY to dressings or mayonnaise, or if anyone you know goes to Japan, get them to bring you back some of the toxic green stuff in a tube.

SERVES 2

2 salmon steaks, about 175g/6oz each

Salt and pepper

For the rice

100g/¾ cup of wild rice

1 large beetroot/beet

1 pomegranate

1 tablespoon of olive oil

A small handful of fresh chopped mint

For the wasabi coating

2 tablespoons of mayonnaise

½ teaspoon of ground cumin

1 teaspoon of wasabi paste or powder mixed to a paste with water

Cook the wild rice (two parts water to one part rice) by boiling for 45 minutes. Leave to the side to cool.

Meanwhile, cover the beetroot/beet with water; bring to the boil, then reduce the heat and simmer for about 30 minutes until the beetroot/beet is tender. Drain, and when cool enough to handle, peel off the skin and cut the beetroot/beet into rough chunks.

Chop the pomegranate in half and extract the seeds. Add the pomegranate, beetroot/beet, olive oil and mint to the rice. Leave to the side.

Make the wasabi coating by mixing the mayonnaise, cumin and wasabi together. Taste and adjust if you want. Preheat the oven to 180°C/160°C fan/Gas 4.

Wash and dry the salmon, and season. Heat a griddle pan or ovenproof frying pan big enough to fit both salmon steaks and, when it is searing hot, drop the salmon in, skin-side down. Turn after 5 minutes or when the skin is brown and crispy. Take off the heat, carefully turn again, and spoon the wasabi mayonnaise onto the top of the salmon. Put the pan into the oven and cook for around 10 minutes until the glaze begins to brown. Serve on the wild rice.