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.
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.
Further information on the health benefits and recipe ideas can be found on Scottish Salmon Producers website.