Seared mustard-coated salmon

Another ridiculously quick and easy supper from Nigella which can be made in mere minutes. All it consists of is dredging salmon fillets in a mixture of English mustard powder and caster sugar and then frying them. I was a bit concerned that the heat of the mustard powder would be a bit overpowering, but the sugar did it's job and sweetened it well and it ended up having more of an Asian flavour (in my opinion) than the Scandinavian-esque taste Nigella seemed to be going for. She mentions in the book that it would go well with potatoes and beetroot salad, but it worked well for me with rice and some greens wouldn't go amiss.