recipes "Exotic Specialties"


Explore a new world of flavours
Bring the authentic flavours of Thailand, Japa, Indian Punjab and the Camargue to your kitchen.


INDIAN MARINATED SALMON, RUSTICO BLACK RICE, GARLIC, GINGER & CHILLI SPINACH PUREE


What do you need

  • [   ] 2 Cups RUSTICO BLACK RICE
  • [   ] 4 Cups of Water
  • [   ] 1Tsp Cumin
  • [   ] 1Tsp paprika
  • [   ] 1Tsp Tandoori masala
  • [   ] 1Tsp Garam masala
  • [   ] 1/2 lemon juiced
  • [   ] 4 Tbsp of Olive oil
  • [   ] 2 Green chillies ( de-seeded)
  • [   ] 1 Tsp of Garlic and Ginger paste
  • [   ] 2-3 Asparagus Spears
  • [   ] 250g Spinach (washed)
  • [   ] 2 Portions of Sockeye Salmon

Proposed by: Gary Guiney


18'
2
Easy

Follow us on social media

How to prepare:

Bring the water to the boil and add your rice. Reduce the heat, pop on a lid and cook for 12 mins (if you want you can substitute water for stock).
 
To make the marinade for salmon, in a small bowl add your tandoori masala, cumin, paprika, garam masala, lemon juice and olive oil and mix. Brush on top of your salmon.
 
In a heated pan place the salmon, skin side down and cook for 2-3 minutes. For a crisp skin, turn the salmon and cook for another 2-3 mins then pop into a pre-heated oven @170c for 5 mins. Remove from oven and rest.
 
In a pan add a drizzle of olive oil along with garlic and ginger and your washed spinach and cook for 3-5 mins on a low heat until spinach is wilted.
Transfer to high powered blender along with a cup of water, 2 green chillies and blitz! This completes your spinach puree.
 
For the Asparagus, trim off root and bottom, add to a pan of boiling salted water cook for 5 mins until soft, remove from heat and add into cold water (this prevents it from cooking further and keeps green colour).
 
Time to plate up and enjoy!
 


Print the recipe

Other recipes "Exotic Specialties"

For this recipe:

RUSTICO BLACK RICE