I can’t wait to share with you this delicious salmon and rice dish. We all want to eat healthily and this brings in both aromatic spices, nuts, seeds, bright colours and wonderful texture. It was a massive hit and I’m definitely adding it to my repertoire
Green Tea Salmon
- 1 salmon fillet per person
- 1 green teabag per fillet
- Coat each piece of salmon with the contents of an organic green teabag, season with salt and pepper.
- Pour a small amount of olive oil in a frying pan and place skin side down over a medium heat and fry for about 5 minutes on each side until brown and crispy.
- Place on some kitchen towel to blot.
Serve coated with peppercorn glaze.
Pink Peppercorn Glaze
- 1 tablespoon butter
- 1 shallot finely chopped
- 1 tablespoon fresh ginger finely sliced
- ½ cup dry sherry
- ½ cup honey
- 1 cup fresh orange juice plus the zest
- 1 tablespoon balsamic vinegar
- ¼ cup lime juice
- 1 teaspoon pink peppercorns
- In a small pan, heat butter over medium heat.
- Add shallot and ginger and sauté for a minute.
- Next add sherry and cook until almost evaporated.
- Add honey, orange juice and vinegar and reduce by half, about 4-5 minutes.
- Remove from heat, stir in orange zest, fresh lime juice and pink peppercorns. Taste to adjust flavour.
- Pour immediately over salmon to glaze.
Edamame with mint and sea salt
- 1 I lb frozen edamame
- Fresh mint
- Coarse sea salt
- Simply boil your beans according to bag instructions, drain and leave to dry out.
- Sprinkle with chopped mint and coarse sea salt.
Serves 6 as a starter:
- 50g pistachios
- 50g almonds
- 100g cranberries
- 100g raisins
- Butter for frying
- 2 medium carrots, peeled and grated
- 1 onion diced
- 75g orange peel finely sliced
- flavourless oil for frying
- 600g basmati rice
- ½ teaspoon saffron steeped in a small amount of boiling water
- 3 tsp ‘ rice spice’ 2 parts cinnamon to parts each of ground cardamom, rose petals and nutmeg
- salt and pepper
- Pomegranate seeds optional for decoration
- Firstly, prepare the nutty, fruity bits. Blanch the nuts separately in boiling water. Fry the cranberries and raisins in a little butter until puffed. Next fry the carrot, orange peel and the chopped onion in a little oil until they have softened.
- Now cook the rice according to packet or you may have your own method as I do. Just before its cooked, stir through the liquid saffron and rice spice into the cooked rice.
- Turn out the rice on to a dish, and then lay out stripes of “jewels” across the top in pretty little rows, trying to contrast the colours. See Gourmande Jayne ® film
A very eye catching and delicious rice dish.
Linda Jayne x