Spiced Salmon with Mustard Sauce

Butter-sautéed spinach seasoned simply with garlic, salt, and pepper makes a nice side dish for this fish entrée, but any wilted greens will do.

Ingredients

• 2 teaspoons whole-grain mustard
• 1 teaspoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground red pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 4 (6-ounce) salmon fillets
• Cooking spray

Method
Preheat broiler.
Combine first 6 ingredients in a small bowl, stirring well with a fork. Rub mustard mixture evenly over each fillet. Place fillets, skin side down, on a jelly-roll pan coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Asian-style oven-baked fish

This aromatic baked fish makes a delicious dinner for two. 

Ingredients

• 2 whole fish, about 450g each (we used tailor)
• 2 tbs vegetable or sunflower oil
• 1 tbs sesame seeds
• 2cm piece ginger, peeled, cut into wafer- thin strips
• 1 red chilli, seeds removed, cut into thin strips
• 1/3 cup (80ml) soy sauce
• 1 tbs white wine vinegar
• 2 shallots (spring onions), sliced diagonally, to garnish
• Steamed rice, to serve

Method

1. Preheat the oven to 220°C.
2. Clean and scale the fish (see above). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
3. Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.