What you'll need
Ingredients
Balsamic Syrup
- 3 Tablespoons brown sugar
- 1 cup balsamic vinegar
- 1/2 small sprig fresh rosemary
Simple Grilled Salmon
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander
Fresh Ginger and Basil Pasta
- 1 T peeled, roughly chopped fresh ginger
- 1 T cilantro
- 3 T fresh basil leaves
- 2 T finely chopped garlic
- 3 T olive oil
Sea salt and freshly ground black pepper
- 12 oz Spaghetti or pasta of choice
The method
Directions
- 01
Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat, add sprig of rosemary and simmer for 14-18 minutes until thickened and syrupy. Remove rosemary and serve syrup with salmon.
- 02
Coarse salt and ground pepper.
- 03
Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- 04
Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Balsamic Syrup
- 05
Put the ginger, cilantro, basil, garlic and olive oil in a food processor, and process until smooth. Season with salt and pepper. Set the sauce aside.
- 06
Bring a large saucepan of water to a boil, add a generous teaspoon of sea salt, and cook the pasta according to the instructions on the packet. Reserve ¼ cup pasta water and then drain in colander. Return the pasta to the saucepan, and add the sauce. Toss well, adding some reserved pasta water if needed to thin sauce.
From James's kitchen to yours.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
On a recent trip to Sao Paulo, I had an excellent lunch with friends at Restaurant Spot. The NY Times described the crowd as “mostly well-dressed office workers or business people… but it's the evening crowd, however, that keeps Spot buzzing when musicians,…
Ingredients
Balsamic Syrup
- 3 Tablespoons brown sugar
- 1 cup balsamic vinegar
- 1/2 small sprig fresh rosemary
Simple Grilled Salmon
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander
Fresh Ginger and Basil Pasta
- 1 T peeled, roughly chopped fresh ginger
- 1 T cilantro
- 3 T fresh basil leaves
- 2 T finely chopped garlic
- 3 T olive oil
Sea salt and freshly ground black pepper
- 12 oz Spaghetti or pasta of choice
Cook Like James · The method
Directions
- 1
Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat, add sprig of rosemary and simmer for 14-18 minutes until thickened and syrupy. Remove rosemary and serve syrup with salmon.
- 2
Coarse salt and ground pepper.
- 3
Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- 4
Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Balsamic Syrup
- 5
Put the ginger, cilantro, basil, garlic and olive oil in a food processor, and process until smooth. Season with salt and pepper. Set the sauce aside.
- 6
Bring a large saucepan of water to a boil, add a generous teaspoon of sea salt, and cook the pasta according to the instructions on the packet. Reserve ¼ cup pasta water and then drain in colander. Return the pasta to the saucepan, and add the sauce. Toss well, adding some reserved pasta water if needed to thin sauce.
On a recent trip to Sao Paulo, I had an excellent lunch with friends at Restaurant Spot. The NY Times described the crowd as “mostly well-dressed office workers or business people… but it's the evening crowd, however, that keeps Spot buzzing when musicians,…
Ingredients
Balsamic Syrup
- 3 Tablespoons brown sugar
- 1 cup balsamic vinegar
- 1/2 small sprig fresh rosemary
Simple Grilled Salmon
- 4 skinless salmon fillets (6 ounces each)
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander
Fresh Ginger and Basil Pasta
- 1 T peeled, roughly chopped fresh ginger
- 1 T cilantro
- 3 T fresh basil leaves
- 2 T finely chopped garlic
- 3 T olive oil
Sea salt and freshly ground black pepper
- 12 oz Spaghetti or pasta of choice
Directions
- 1
Combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat, add sprig of rosemary and simmer for 14-18 minutes until thickened and syrupy. Remove rosemary and serve syrup with salmon.
- 2
Coarse salt and ground pepper.
- 3
Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
- 4
Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Balsamic Syrup
- 5
Put the ginger, cilantro, basil, garlic and olive oil in a food processor, and process until smooth. Season with salt and pepper. Set the sauce aside.
- 6
Bring a large saucepan of water to a boil, add a generous teaspoon of sea salt, and cook the pasta according to the instructions on the packet. Reserve ¼ cup pasta water and then drain in colander. Return the pasta to the saucepan, and add the sauce. Toss well, adding some reserved pasta water if needed to thin sauce.
