How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.
Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality.
This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet Salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.
You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.
4 x 200g Salmon Fillets, skin-on
1 Red Pepper, Diced
1 Red Onion, Diced
1 Large Carrot, Grated
4 Cloves Garlic, crushed
Handful Babycorn, Sliced
Handful Spring Onions, Sliced
1 Lemon, Zest & Juice
¼ Cup Pomegranate Seeds
Coriander, rinsed, a bunch with a handful chopped
¾ Cup Basmati Rice, rinsed
1 Tsp Turmeric, 1 Tsp Ground Cumin
2 Cups Chicken / Veg Stock, hot
150g Natural Yoghurt
Salt, Pepper, Olive Oil
Preheat Oven to 180C. Score the Salmon Skin with a sharp knife. Season with Salt & Pepper and rub a little oil all over. Place on a baking tray lined with non-stick baking parchment, skin side up. Set aside.
In a non-stick pan on a low-medium heat (high sides), add a little oil, the garlic, red onion carrot, pepper and babycorn, salt and pepper and soften for 8 minutes. Stir every couple of minutes to avoid anything getting caught on the pan (you can add a splash of water to
Add the rice and stir through the vegetables. Give it 2 minutes to cook then add the Turmeric & Cumin and stir this through thoroughly. Adding a little stock here will prevent the spices from burning and becoming bitter. Give the spices a further 3 minutes then add the Rest of the stock. Bring to a boil for 1 minute then reduce to a simmer and pop a lid on the pan. Allow to cook according to packet instructions, normally around 12-15 minutes.
Once the lid is on the pan, put the salmon in the oven. This should take 12 minutes to cook.
Make the lemon coriander sauce by combining the zest and juice of a lemon with the yoghurt, a little salt & pepper and the small amount of chopped coriander.
Once the rice is cooked and the stock absorbed, add the pomegranate jewels and sliced spring onion to the pilaf.
To plate; Place the pilaf on the base of the plate or bowl, top with a Salmon fillet, add the yoghurt sauce and a small bunch of coriander.
Enjoy with a glass of white wine or a cooling Gin & Tonic.
Thanks for Reading, Happy Rest of Summer
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