"The Georgian spices in this dish are really warming for a chilly evening!"
1 red onion
3 cloves of garlic
1 bay leaf
A handful of parsley
¼ cup white wine vinegar
¼ cup water
Juice of ½ a lemon
Georgian Tomato Sauce:
1 tsp dried coriander
1 tsp blue fenugreek
1-2 tsp dried red chilli
1 finely chopped clove of garlic
½ a cucumber
A handful of dill
1 tbsp wholegrain mustard
200ml olive oil
200ml white wine vinegar
1 dessert spoon sugar
1 tsp chilli flakes
1. For the marinade: roughly chop the red onion, garlic and parsley and combine in a sealable bowl or container with the other marinade ingredients. Add the salmon fillets, cover and pop in the fridge for up to 4 hours.
2. For the spicy tomato sauce: Score a cross in the bottom of the tomatoes and cover in a pan standing in 1 cm water. When soft, remove the skins and press the flesh through a sieve to make a passata. In a pan bring the passata to a simmer and add the spices and garlic. Cook for a further 20 minutes. Season to taste.
3. Cook the salmon on a grill or griddle pan for 5-10 minutes until golden brown on the outside and cooked through.
4. Serve with rice and Georgian tomato sauce, or mint yoghurt for a milder alternative.
1. Put the dressing ingredients in a sealable jar. Finely chop half of the dill and add this too. Set aside. Peel the cucumber into wide, thin strips.
2. Remove the roe from the scallops. Heat a dry frying pan and sear the scallops for 1-2 minutes each side until a golden colour.
3. Assemble the scallops, salad and cucumber on a plate. Shake up the dressing until well combined and pour over. Garnish with dill.