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)
1 bunch Coriander leaves
1 bunch Curry leaves
1 cup Sliced Almonds Toasted
Curry Lime Labneh
3 Shallots banana
8 cloves Garlic
Labneh (small tub)
Ceramic Pepper Grinder
Madra Curry Powder
1 tray Cress Sorrel
1 tray Cress coriander
1 tray Cress Red Mustard
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