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Oven-Roasted Salmon with Baby Spinach Salad, Black Pudding, and Baby Scallops, Adorned with Picked Whimsical Matcha Tea Sprinkle

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Oven-Roasted Salmon with Baby Spinach Salad, Black Pudding, and Baby Scallops, Adorned with Picked Dill and a Whimsical Matcha Tea Sprinkle (Serves 2)

Paul Watters’ Recipe

Prepare your taste buds for an exquisite culinary journey with this exceptional dish by Paul Watters. Oven-roasted salmon takes center stage, accompanied by a vibrant baby spinach salad, succulent baby scallops, and the unique addition of black pudding. To further elevate the flavors, a dash of picked dill and a sprinkle of matcha tea add a delightful twist to this extraordinary creation.

The Salad:

  • 100g baby spinach leaves
  • 4 cherry tomatoes (halved)
  • 1/2 red onion (finely sliced)
  • 1/2 cucumber (sliced at an angle)
  • A handful of meticulously selected dill sprigs
  • A delicate drizzle of olive oil
  • A pinch of salt and pepper to taste

Ingredients:

  • 2 Large Salmon fillets
  • 8 baby Scallops
  • 8 Slices of black pudding
  • 1 tablespoon of matcha tea (readily available at all good stores)

Let’s embark on this gastronomic adventure!

Instructions:

  1. Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit).

  2. In an ovenproof dish, drizzle a touch of olive oil, and season with a pinch of salt and pepper. Gently massage the seasoning onto the salmon fillets, then place them in the oven to cook for approximately 15 minutes.

  3. While the salmon is roasting to perfection, assemble the refreshing salad. In a spacious bowl, combine the baby spinach leaves, halved cherry tomatoes, finely sliced red onion, cucumber slices, and the beautifully handpicked dill. Drizzle with a touch of olive oil, and season with salt and pepper. Refrigerate the salad until you’re ready to serve it alongside the salmon.

  4. As the salmon bakes, prepare a large frying pan on the stovetop. Add the slices of black pudding and season with a dash of black pepper. Once they’re perfectly crisped on one side, flip them over and introduce the baby scallops to the pan. Again, season the scallops with a pinch of black pepper, allowing them to cook for approximately 10 minutes. When done, remove the pan from the heat and let the flavours meld as they rest.

  5. Retrieve the chilled salad from the refrigerator, and artfully arrange it on a large bowl or plate. Surround the vibrant greens with the delectable black pudding and succulent baby scallops.

  6. Finally, the pièce de résistance: place the perfectly roasted salmon fillets on top of the salad. To add an intriguing and unique twist to this dish, scatter the picked dill and, for that final magical touch, gently sprinkle the matcha tea around the plate.

Prepare to be dazzled by the exquisite flavours and textures of this extraordinary culinary masterpiece. Paul Watters’ Oven-Roasted Salmon with Baby Spinach Salad, Black Pudding, Baby Scallops, Picked Dill, and Matcha Tea Sprinkle is sure to delight your senses and leave you craving for more. Enjoy!

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