OrchardWorld are pleased to present another recipe created for us by our very own Leiths trained chef, Adam Shaw. He is an award-winning cookbook writer, who shares our values by having ‘family’ at the heart of what he does. We have teamed up with and tasked Adam to create some gorgeous recipes using our produce for all the family to enjoy. Our second recipe with Adam is very summery and incredibly tasty. Kudos to Adam for creating a truly inspiring dish.
Serves - 4 People | Prep Time - 15 Mins | Cooking Time - 20 Mins
750g side of salmon
320g black rice
2 x OrchardWorld nectarine, diced
(Alternatively you can use OrchardWorld peaches or both)
1 bunch fresh coriander
1 diced shallot
2 diced green chillies
1 tsp red wine vinegar
Pinch of salt
4 corn on the cobs
1 bunch Spring Onions
2 Red Peppers
1 tbsp butter
1 garlic clove
This recipe brings these wonderful flavours together for a truly healthy and tasty dish.
1. Start boiling and cook the black rice. Assemble the salsa: dice the nectarine (or peach) and mix in a bowl along with 1 finely chopped chilli, juice of 1 lime, pinch of salt, half a bunch of chopped coriander, diced shallot, and red wine vinegar. Refrigerate until needed.
Slice 1 lime and place in a baking tray. Place the salmon on top and cook at 180°c for 18-20 minutes.
Griddle the spring onions and red peppers for a few minutes each side.
Griddle the sweetcorn for 12-15 minutes until blistered. Mix the zest and juice of 1 lime, 1 diced chilli, 1 crushed garlic clove and the butter. Spread over the corn when cooked.