At home with Lorraine Pascale

TV chef Lorraine Pascale with two dishes

Lorraine Pascale

During these dreary winter months, what better way to brighten up your day than with the lovely Lorraine Pascale. TV chef, speaker, author and emotional wellness advocate, Lorraine is devoted to helping us live the best life possible and her wellbeing advice and delicious recipes certainly feed our soul as well as our stomach.

One of our favourite go-to recipes at Modish Living HQ is Lorraine’s Blackened Honey and Paprika Salmon with Garlicky Kale and Peas – the perfect feel good dinner for these long dark nights. See her recipe below and after a cold winter’s day, gather around your reclaimed wood dining table and enjoy this quick, healthy, life-affirming and delectable supper….

“If it’s healthy and it feels good for your soul, do more of it this weekend”

Lorraine Pascale

Lorraine Pascale’s Blackened Honey & Paprika Salmon with Garlicky Kale & Peas

Serves 4
4 Salmon fillets
1 tbsp paprika
3 tbsp honey
Salt & pepper
1 tbsp olive oil
Juice 1 lemon or 1 tbsp balsamic vinegar
5 sprigs thyme
150g frozen peas
150g kale – broken into bite sized pieces
1 clove garlic finely chopped
80g pomegranate


Preheat the oven to 200c. Put some oil in a frying pan. As this heats up, season the tops of the salmon with salt and pepper and sprinkle with half of the paprika.

Place the salmon fillets upside down in the pan and cook for about 2 minutes or until the salmon is blackening on top.

As this cooks, mix together the other half of the paprika with the honey, salt and pepper, olive oil and lemon juice or balsamic vinegar and set aside.

Once the salmon is blackened, place it on to a baking tray, right side up and brush well with all of the glaze.

Place the baking tray into the oven with half of the thyme scattered over the top. Cook for about 10-12 minutes.

As this cooks, prepare the vegetables. Carefully wipe out the salmon pan, so there are no burnt bits in there. Drizzle some more oil in the pan, add the peas and let them sit over a medium heat for 2 to 3 minutes or until they blister and go brown. Then throw in the kale, garlic and rest of the thyme.

Keep the pan moving so the garlic doesn’t burn. Season with salt and pepper and when the kale has softened slightly (about 2 minutes), set the pan aside.

Once the fish is cooked, serve with the vegetables and spoon over any of the glaze remaining in the baking tray and sprinkle over the pomegranates.

Recreate Lorraine’s interior dining style

A fan of reclaimed wood furniture, Lorraine serves her delicious home cooked meals on our gorgeous Stanford Extending Reclaimed Wood Dining Table with matching Stanford Industrial Reclaimed Wood Bench. Style with natural table linens, bamboo pendant ceiling lights and plenty of houseplants.

Stanford Extending Reclaimed Wood Dining table & Bench

Photo credit: @lorrainepascale, Table: @modishliving, Skillet pan: Utopia