honey & sesame salmon

Serves 2

Preparation time 10 minutes

Cooking time 12 minutes

1 tablespoon clear honey

1 tablespoon light soy sauce

sunflower oil, for oiling

2 plump salmon fillets, about 150 g (5 oz) each

2 spring onions, finely chopped

2 tablespoons sesame seeds

Mix together the honey and soy sauce in a small bowl.

Oil a sheet of foil lightly and arrange the salmon fillets, side by side, on the foil. Brush with the honey mixture and sprinkle first with the spring onions, then the sesame seeds. Place the foil on the upper rack of the halogen oven.

Set the temperature to 225°C (437°F) and cook for 10–12 minutes until the salmon is cooked through. (Test by piercing the plumpest area of the flesh with a knife – the flesh should flake easily.) Serve with buttered new potatoes and a rocket salad.

For salmon with tarragon cream sauce, arrange the salmon fillets on the oiled sheet of foil as above. Place a knob of butter on top of each fillet, season lightly with salt and pepper and cook as above. While cooking, melt 15 g (½ oz) butter in a small saucepan and stir in 15 g (½ oz) plain flour until mixed. Gradually blend in 300 ml (½ pint) fish stock, ¼ teaspoon curry paste and the leaves from several sprigs of tarragon. Bring to the boil and cook until slightly thickened. Stir in 2 tablespoons crème fraîche and season to taste before serving with the salmon.