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How great has summer been so far? It’s felt continental at times with the amazing blue skies and soaring temperatures. Paul’s Private Dining has been busy with dinner parties and hosting classes at Outcook Cookery School.
Thanks to the climate this year, some of the vegetables available have been nigh on perfect in terms of texture, taste and quality. This recipe makes enough for four people and incorporates great vegetables, some lovely Salmon and some store cupboard staples. It has a complex flavour profile made up of warming spices and sweet salmon. This recipe will bring some additional heat to your palate and is ideal for entertaining.
You’ll be able to get most of the ingredients at the Market to create this dish, so you’ll be saving pennies and supporting local traders. Win Win.
4 x 200g Salmon Fillets, skin-on
1 Red Pepper, Diced
1 Red Onion, Diced
1 Large Carrot, Grated
4 Cloves Garlic, crushed
Handful Babycorn, Sliced
Handful Spring Onions, Sliced
1 Lemon, Zest & Juice
¼ Cup Pomegranate Seeds
Coriander, rinsed, a bunch with a handful chopped
¾ Cup Basmati Rice, rinsed
1 Tsp Turmeric, 1 Tsp Ground Cumin
2 Cups Chicken / Veg Stock, hot
150g Natural Yoghurt
Salt, Pepper, Olive Oil
Enjoy with a glass of white wine or a cooling Gin & Tonic.
Thanks for reading and enjoy the rest of the Summer.
If you’d like more information about Paul’s Private Dining, visit my Facebook page Paul’s Private Dining, Instagram Paul’s Private Dining or Twitter @_privatedining.
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