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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
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!