Comment

Richard Turner, head chef at The Glasshouse, Lyndhurst, shares his glorious recipes for a sumptuous dinner party meal for June.

Wild salmon, lime, ginger honey, wilted baby gems, new potatoes & chilli salsa.

Perfect dish for the summer barbecue or pan fried for a dinner party... accompany it with a nice glass of chilled Gaverztramner

• 4 x 200g salmon fillets
• For the sweet chilli salsa
• 2 peeled seeded tomatoes, finely chopped
• Finely chopped chilli to taste
• lemon zest and juice
• Bunch of fresh coriander, finely chopped
• 2tbsp olive oil
• 2tsp honey
• Seasoning
• For the marinade
• 1tsp seed mustard
• 1tsp honey
• 1 lime zest and juice
• 25g root ginger finely grated
• 400g new potatoes
• 2 baby gem lettuce

2 Cook the new potatoes, drain the water, then add a little olive oil, butter and seasoning and keep warm.

3 Sear each side of the salmon in a medium hot pan for 2-3 mins and keep warm (or barbecue).

4 Cut both lettuces into four, slicing away the stalk. Season and cook for 2-3 mins in a hot pan with butter.

5 Add some chopped coriander and mint to the new potatoes, crush up a little and then assemble dish.

5:02pm Wednesday 11th June 2008

Print

Email this

Comment

Add your comment

Name:
Email: *
Location:
**
	e.g. 123-123
Comment: Please note: All HTML tags will be ignored. Format Text:
By posting a comment, I confirm that I have read and agree to the terms of use. Comments are not moderated but we will react if anything that breaks the rules comes to our attention and we may delete inappropriate postings. Please treat other people with respect. You must not post anything that is abusive, indecent, unlawful or defamatory. Remember, you are personally liable for what you post on this site. If you wish to complain about a comment, contact us here.
* Your email address will not be displayed ** To avoid register now or login