This is a fresh approach to the ubiquitous salmon fillet, and provides a nice balance between the smokiness of the fish and the freshness of the herbs. It has the added benefit of being as quick to prepare as the time it takes to cook some rice* to accompany it.

Place two salmon fillets close together on a non-stick baking tray (unsmoked salmon also works well in this recipe). Brush with 1 tbs Tewksbury mustard (or a combo of French mustard and creamed horseradish). In a bowl mix together 2 tbs finely chopped parsley, 1 tbs finely chopped fresh thyme, 1/3 cup Panko (Japanese breadcrumbs – or regular breadcrumbs can be substituted), the zest of 1 lime, the juice of ½ lime, some sea salt, and a sprinkle of wasabi powder (optional). Top the salmon fillets with the crumb topping and place in a hot oven (200c) for around 12 minutes (or till just a little underdone).

Serves 2.

* I used glutinous purple and yellow rice from Laos, which I boiled according to the packet instructions, and to which I added a drizzle of sesame oil and a sprinkling of chopped spring onions once cooked.