Friday, December 30, 2011
Writers and editors on food 13: Meredith Costain
A new post in my guest series, featuring a deliciously simple recipe to see in the New Year!
Meredith Costain is a children’s author who lives in inner-city Melbourne with her partner – publisher and YA author Paul Collins – and a menagerie of pets, who frequently wrangle their way into her poems and stories. Her books range from picture books through to novels and non-fiction for older readers, and include Doodledum Dancing, Bed Tails, Dog Squad, A Year in Girl Hell, and novelisations of the TV show Dance Academy. She presents writing workshops for kids and adults around Australia and (when lucky enough to be invited) overseas. Visit her at www.meredithcostain.com
This is a quick and easy recipe that you can have on the table in just over 20 minutes. Don’t be too worried about quantities and times – just throw it all together and serve when it looks ready!
Atlantic salmon with sesame seeds and ginger soy sauce
• 2 pieces of Atlantic salmon – skin off
• 3 tablespoons sesame seeds
• 1 tablespoon soft brown sugar
• knob of ginger, finely diced
• 1/3 cup soy sauce
• 1/2 cup water
• 2 handfuls of baby spinach leaves
1 Pan fry the salmon for about 3 minutes on each side, until it’s just starting to lose its pinkness in the middle.
2 Meanwhile, combine all other ingredients (except for the spinach) in a bowl.
3 When the salmon looks almost cooked, pour the sauce over the top and cook for another minute on each side (or to suit).
4 Sprinkle the baby spinach leaves over the top during this stage so they start to wilt.
5 Place the salmon and spinach leaves on the plate, leaving the sauce on a high heat for a few more moments to reduce and caramelise slightly.
6 Pour the sauce over the salmon.
7 Serve with boiled or steamed baby potatoes (with a litte dijonnaise for a French twist!) and green vegetables such as runner beans, snow peas or asparagus.