Seared Mustard-Coated Salmon

Nigella Lawson · Nigella Summer

This is just wonderful when you have friends over in summer, though not to be discounted for the rest of the year, either. There was a time I cooked it just about every two weeks, and it

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

So much in cooking, as in the rest of life I suppose, is about contrast, about balance. Here the acerbic fragrance of the passionfruit undercuts the otherwise over-egged richness of the white chocolate: this gives you flavour, intensity, sweetness and light. On standing, the clear, sour-sweet juices of the fruit collect under the mousse: place raspberries in the glass first (again contrast, this time of colour, too) and let them become plumply infused and almost headily soused beneath. And please read the Additional Information section at the end of the recipe before proceeding.

Nigella Lawson · Nigella Summer

Nigella Lawson · Nigella Summer

As improbable as it might sound, this combination is utterly fantastic, both savoury and refreshing at the same time. You can pare it down to the essential contrast, and serve no more than a plate of chunked watermelon, sprinkled with feta and mint and spritzed with lime, but this full-length version is hardly troublesome to make and once made will, I assure you, become a regular feature of your table. And please read the Additional Information section at the end of the recipe before proceeding.