Scottish salmon, delicious, high quality and healthy
Fish, particularly Scottish salmon is something I cook at least once a week in the Wee Pinch of Sugar Kitchen. And, after my recent cooking demo at Eat Drink Discover Scotland with Scottish Salmon Producers Organisation and chef Mark Heirs , I’ve been trying out some new recipes. Having recently signed up for a fortnight ‘Fish Box’ delivery scheme from Inverness company, Coast and Glen, I’ve had a regular supply of some great quality farmed salmon from Wester Ross Fisheries. It’s Scotland’s smallest, independent and owner operated farm and I’ve been really impressed with the quality, and freshness of their salmon.
Fresh quality farmed salmon from Wester Ross Fisheries
This little book from Scottish Salmon Producers is full of quick and easy salmon recipes and last week I opted to try the Honey and Ginger Thai Salmon.
Easy and tasty recipes. Download from Scottish Salmon Producers.
It’s a dish that all the family will love and as I was accommodating several different mealtimes, rather than cook all the salmon at once, I wrapped each salmon fillet in its own tin foil bag and cooked as they were needed. Everyone gave the dish the thumbs up and it’s definitely one I’ll cook again.
I wrapped each fillet in tin foil parcels and cooked when needed
The salmon was delicious and I served with plain boiled rice and broccoli
In addition to the salmon recipes for mind and body, you’ll find a variety of healthy and delicious recipes in the ‘Healthy and Delicious’ section on Scottish Salmon Producers Organisation website.
Salmon Artwork by Alice Strange
| Servings | Prep Time |
| 4 People | 10 minutes |
| Cook Time |
| 20 minutes |
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This dish is quick and easy to prepare, providing not only the succulent flavour of salmon but also the popular and authentic flavours of Thailand
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- Preheat the oven - 220C Fan 200C or Gas 7
- Place the 4 salmon fillets in a shallow ovenproof dish.
- Pour a tablespoon of soy sauce over each fillet.
- Drizzle a tablespoon of honey over each fillet
- Divide the garlic, chilli and ginger between the four fillets, using a small knife to evenly distribute them
- Tightly cover the dish in foil and bake in the oven for 20 mins.
- Serve on hot plates, dividing the marinade between the four fillets and serve either with freshly cooked broccoli and boiled rice or with a fresh green salad and crusty bread.