Green tea Salmon
Green tea Salmon
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