It may not look like much, but I really love this strange fusion rub for salmon, courtesy of Nigella's How To Eat, who in turn took it from Neil Stuart's Pacifica Blue Plates.
Nigella adapted Neil's original recipe to remove the cocoa, but I put it back in and loved the outcome. It's sweet, spicy and hot all at the same time, and super-quick so perfect for after a hard day in the office.
Sugar spiced salmon - serves 1
1 fillet of salmon, skin on or off depending on your preference
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp cayenne
1/4 tsp caster sugar
1/4 tsp salt
1/4 tsp mustard powder
1/4 tsp cocoa
1. Heat a griddle or non-stick frying pan until hot
2. Mix all the dry ingredients in a bowl, then dust the salmon all over with the sugar-spice mixture
3. Pop the salmon into the frying pan until cooked through. Mine took about 5 minutes per side, but use your judgement as the timing will differ depending on the thickness of the fillet.
I ate this on a bed of soy-soaked sugar snap peas (the salmon that is, not me!).