Dubai-based restaurant CÉ LA VI’s Executive Chef Howard Ko has shared his recipe for a delicious Salmon Almondine with Glazed Greenbeans and Curry Lime Labneh.


1 fillet 8oz Salmon Fillet Skin On

Sunflower Oil (smallest amount)

Unsalted Butter 

1 bunch Coriander leaves 

1 bunch Curry leaves 

2 Lemons

1 cup Sliced Almonds Toasted 




Curry Lime Labneh

3 Shallots banana

8 cloves Garlic

Labneh (small tub)

1 Lime

Ceramic Pepper Grinder 

Madra Curry Powder

1 tray Cress Sorrel 

1 tray Cress coriander

1 tray Cress Red Mustard


  1. Get a pot of water on and season with salt until it tastes like seawater
  2. Pre Heat oven to 300F/148c 
  3. On a baking tray lined with aluminum foil add sliced almonds on a thin layer. Bake for about 6-10 minutes until nice even golden brown 
  4. Take salmon out and leave on a plate to temper until room temp
  5. Clean greenbeans by cutting each end and wash and reserve to blanch in boiling water 
  6. Mince shallots place in a small bowl
  7. Mince garlic place in a small bowl
  8. Finely chop coriander leaves place in a small bowl
  9. Finely cut in thin strips curry leaves place in small bowl
  10. Check on almonds to make sure they are nice and golden brown. Set outside to cool 
  11. In a mixing bowl add labneh, minced shallots, minced garlic, madra curry powder, lime juice, black pepper, salt, chopped coriander. reserve and set aside 
  12. Get saute pan and preheat on high heat until smoking. Lower to medium heat and add salmon skin side down. Cook until salmon has a crispy skin. Add butter until brown add garlic, shallot, lemon juice, and almonds. Pinch of salt
  13. In another saute pan add butter, a little water shallot, and garlic, cook until an emulsification appears in the butter. Add your green beans. Make sure your green beans a coated nicely with butter.
  14. To plate add a spoonful of curry lime labneh and glazed greenbeans
  15. Place salmon skin side up and add brown butter almonds mixture right now time. 
  16. Spoon a little of the brown butter on top of the dish 
  17. Garnish it with sorrel cress, coriander cress, red mustard cress 

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