Scottish salmon – officially the best farmed salmon in the world
Regular visitors to A Wee Pinch of Sugar will have noticed that fish, particularly Scottish Salmon, is a real favourite of mine and I usually cook with it 2 or 3 times a week. Being so versatile it’s ideal in breakfasts, lunches and dinners – smoked salmon and scrambled eggs, cold poached salmon in salads and on sandwiches and a whole host of quick and easy dinners. Apart from the delicious flavour and versatility, salmon is also packed full of great health benefits, and in particular is a rich source of omega 3 fatty acids – just what’s needed for a healthy family meal.
It’s also a welcome addition in my fortnightly fishbox delivery from Coast and Glen and as the fish comes vacuum packed, there’s usually a few fillets in the freezer. Ideal when I need something for a quick and easy mid week meal.
Top quality fresh and healthy Scottish salmon
This recipe is inspired by thecurrent plentiful supply of seasonal summer vegetables, courgettes, tomatoes and peppers along with the abundant stock of herbs from the garden. I used parsley, chervil and baby sorrel but other herbs such as dill and chives will work just as well.
An ideal dinner for two but can easily be doubled
A healthy rainbow of colours in summer vegetables
Dinner is served
- 2 boneless skinless salmon fillets
- 2 tbsp chopped herbs I used parsely, chervill and baby sorrel leaves
- juice half lemon
- 3 tbsp olive oil
- 100 g long grain rice
- 1 small red onion - chopped
- 2 Garlic cloves - sliced
- 1 medium courgette - sliced
- 1 red pepper or a mix of peppers cut into chunks
- 6-8 cherry tomatoes halved
- 2 tsp capers - roughly chopped
- 1 tbsp flat leaf parsley roughly chopped
- splash balsamic vinegar
- 2 spring onions finely sliced
- Pre heat the oven to 200C/180fan/gas 6.
- Cook the rice according to the instructions on the packet.
- Put the parsley, sorrel, chervil, lemon juice and 2 tbsp of olive oil in an oven proof dish and mix together. Season with freshly ground black pepper and add the salmon fillets. Turn the fillets over in the oil mixture, coating the fish on all sides. Cook in the oven for 10- 12 minutes or until cooked - remove and cover with tin foil to keep warm.
- While the salmon is cooking, heat the remaining olive oil in a saute pan, add the red onion and cook for 2 minutes. Add the garlic, courgettes, red pepper and cherry tomatoes and cook for 4-5 minutes until the veg starts to soften. Add the capers and cook gently for 1 minute.
- Add the cooked rice, parsley and a splash of balsamic vinegar to the cooked vegetables and mix well. Season to taste, adding extra balsamic vinegar if needed.
- Place the salmon fillets on top of the rice and vegetables, spoon the remaining olive oil mixture over the top, scatter with spring onions and serve.
An ideal dinner for two but quantity can easily be doubled
Further information on the health benefits and recipe ideas can be found on Scottish Salmon Producers website.