mint Archives

Atchar recipes

Gooseberry spiced atchar

30 minutes

Butternut recipes

Autumn tabouleh

Teriyaki salmon with edamame puree

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

150 g podded edamame beans
Sprigs of mint
2 T melted butter
2 fillets salmon
1 t sesame oil
Teriyaki sauce

For serving

Edamame-bean puree

Method

Preheat the oven grill. Blanch podded edamame beans with a few sprigs of mint for 1 minute.

Refresh in cold water, purée with melted butter and season to taste.

Using a sharp knife, score the skin of the salmon. Add sesame oil to a hot pan, then cook the fish, skin side down, for 2 minutes, or until the skin is brown and crisp.

Turn and sear briefly on the other sides. Transfer, skin side up, to a baking tray, drizzle with teriyaki sauce and grill for 1 minute.

Serve with the edamame-bean purée.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sherry vinegar and walnut oil dressed gammon salad

Frosted gooseberry and mint semifreddo

Roast lamb and minted tzatziki toasts

Gooseberry spiced atchar

Pan-fried salmon trout with gooseberry Asian dressing

Moroccan lemon chicken on spinach

Caprese salad sixteen82

Baked spiced fish with biryani rice

Frikkadels with minty tabbouleh

Chermoula coconut pulses with baby tomatoes

Autumn tabouleh

Teriyaki salmon with edamame puree

Teriyaki salmon with edamame puree

Ingredients

Method