Looking for a dish that’s fresh, elegant, and guaranteed to impress? Culinary Columnist and Executive Chef Paul Watters shares his signature recipe: a Salmon, Scallops & Black Pudding Salad with Matcha.
This dish balances light, crisp greens with the richness of salmon and black pudding, while scallops bring a touch of indulgence. Finished with an earthy sprinkle of matcha, it’s a plate that feels as refined as it does vibrant — ideal for dinner parties or a restaurant-quality meal at home.
Ingredients
For the Salad
- 100g baby spinach leaves
- 4 cherry tomatoes, halved
- ½ red onion, finely sliced
- ½ cucumber, sliced on an angle
- A few sprigs of fresh dill, picked
- A drizzle of olive oil
- Salt and freshly ground black pepper
For the Protein
- 2 large salmon fillets
- 8 baby scallops
- 8 slices of black pudding
- 1 tbsp matcha tea powder (available in most good food stores)
Method
- Prepare the oven and salmon
Preheat your oven to 180°C (350°F). Place the salmon fillets in an ovenproof dish, drizzle with olive oil, and season with salt and pepper. Gently massage the seasoning into the fish, then bake for 15 minutes until cooked through and tender. - Assemble the salad
While the salmon cooks, combine the spinach, cherry tomatoes, cucumber, and red onion in a large bowl. Drizzle with olive oil, season to taste, and toss lightly. Refrigerate until ready to serve. - Cook the black pudding and scallops
Heat a large frying pan over medium heat. Add the black pudding slices and season with black pepper. Once they begin to crisp, flip them and add the scallops to the same pan. Cook for around 3–4 minutes per side until the scallops are golden and just cooked through, and the black pudding is crisp. Remove from the heat and allow to rest briefly. - Plate and finish
Arrange the chilled salad on a serving platter or individual plates. Scatter the black pudding and scallops around the salad, then place the baked salmon fillets on top. Garnish with the picked dill and dust lightly with matcha powder for a fresh, earthy finish.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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