Looking to bring a touch of fine-dining flair to your weeknight menu? This elegant yet approachable dish layers delicate flavours with bold, unexpected twists: think perfectly oven-roasted salmon paired with baby spinach salad, rich black pudding, and sweet baby scallops — all finished with a flourish of pickled dill and a sprinkle of earthy matcha tea.
This is refined cooking made simple — light, luxurious, and packed with contrast. Whether you’re entertaining guests or simply treating yourself, Culinary Columnist and Executive Chef, Paul Watters, shares a recipe that proves midweek meals can be anything but ordinary.
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 picked dill
- Olive oil, for drizzling
- Salt and freshly ground black pepper
For the Main:
- 2 large salmon fillets
- 8 baby scallops
- 8 slices of black pudding
- 1 tbsp matcha tea powder (available in most good food stores)
- Olive oil, for cooking
- Salt and pepper
Method:
- Preheat your oven to 180°C (350°F). Line an ovenproof dish with a light drizzle of olive oil. Season the salmon fillets with salt and pepper, gently massage the oil and seasoning into the fish, and place them in the dish. Roast in the oven for 15 minutes, or until cooked through and just flaking.
- While the salmon cooks, prepare the salad. In a large bowl, combine the baby spinach, cherry tomatoes, red onion, cucumber, and a drizzle of olive oil. Season with salt and pepper to taste, toss gently, and refrigerate until ready to serve.
- For the black pudding and scallops, heat a large frying pan over medium heat. Add the black pudding slices and season with black pepper. Cook for a few minutes on each side until crispy. Flip them, then add the scallops to the same pan. Season again with black pepper and sear for around 2–3 minutes per side until just cooked and golden. Remove from the heat and allow to rest.
- To assemble, remove the salad from the fridge and arrange it on a large serving plate or individual plates. Distribute the black pudding and scallops evenly around the salad. Place the roasted salmon fillet on top, garnish with picked dill, and finish with a light dusting of matcha tea sprinkled around the plate for a modern, earthy touch.
Chef’s Tip:
This dish is all about contrast — the richness of the black pudding, the freshness of the salad, the softness of the scallops, and the umami depth of the matcha create a perfectly balanced plate
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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