Want to bring a touch of fine food for a weekly night? This stylish but approachable dish layers with delicate, unexpected twists and turns: Think perfectly oven roasted salmon in a pair of baby spinach salad, rich black pudding and sweet baby scallop-all-finished bloom and sprinkle with earthly matcha tea.
This is a sophisticated cooking that is made simple – light, luxurious and full of contrast. Do you enjoy guests or just take care of yourself, Culinary column and head chef, Paul WattersSharing a recipe that proves the mid -week meals can be anything but common.
Ingredients:
For a salad:
- 100 g baby spinach leaves
- 4 cherry tomatoes, halved
- ½ red onion, finely sliced
- ½ cucumber, sliced in an angle
- A few branches picked up dill
- Olive oil, drip
- Salt and just ground black pepper
To the main thing:
- 2 large salmon fillets
- 8 baby scallops
- 8 slices of black pudding
- 1 tbsp matcha tee powder (available in most good grocery stores)
- Olive oil, for cooking
- Salt and pepper
Method:
- Heat the oven 180 ° C (350 ° F). Line oven -resistant container with light drip olive oil. Season the salmon fillets with salt and pepper, gently rub the oil and season in the fish and place them in a container. Bake in the oven for 15 minutesor until it is cooked through and just creeping.
- Although the salmon is cookingPrepare the salad. In a large bowl, combine baby spinach, cherry tomatoes, red onion, cucumber and drip olive oil. Season with salt and pepper to taste, gently and cool until you are ready to serve.
- Black pudding and scallopHeat a large frying pan over medium heat. Add the black pudding slices and season with black pepper. Cook for a few minutes on both sides until crisp. Turn them and then add the scallops to the same pan. Season again with black pepper and sear 2-3 minutes per page Until cooked and golden. Remove from heat and let rest.
- AssembleRemove the salad from the refrigerator and arrange it on a large serving plate or on individual plates. Spread black pudding and scallops evenly around the salad. Place the roasted salmon fillet on, garnish with picked dill, and finish with light dusting with a matcha tea that is sprinkled around a plate to get modern, down to earth contact.
Chef Tip:
This dish is a contrast – the richness of black pudding, the freshness of the salad, the scallop softness and the depth of Matcha Umam create a perfectly balanced dish
About Paul Watters
“I have grown up in Belfast, Northern Ireland and have spent 30 years working in the hospitality industry. Cooking has always been my greatest passion when I have found food and cooking love at the age of 16, there was no other career path.”
“I have been incredibly lucky to have worked in many well -paid kitchens, such as Savoy in London and Sydney Opera House in Australia. Over the years, it has been a pleasure to have invaluable knowledge and valuable experience to travel to the world, find different cultures and meet some colorful culinary characters along the way.”
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