The Scottish Salmon Company is one of Scotland’s largest salmon producers, with a growing reputation at home and abroad for producing the finest, fresh sea-loch salmon.
Set amongst the breathtaking landscapes of the Hebrides and West coast of Scotland, the business supplies leading retailers, up-market smokers and superior restaurants in 25 countries across the world.
It is the largest private employer in the Western Isles and is proud of its role supporting local communities and economies in Scotland’s remote and rural regions.
The Scottish Salmon Company has been shortlisted in the Highlands & Islands Food & Drink Awards 2016.
They are up for awards in both the Export category and the Food and Drink Business Growth award category.
Winners will be announced on October 21 at an awards ceremony in the Kingsmill Hotel, Inverness.
For more information on the awards, see www.hifoodanddrinkawards.com
Ingredients
(Serves 2)
2 Scottish Salmon fillets (skin on)
150g samphire
Salt
Black pepper
1 tbsp. olive oil
Lemon wedges, to serve
Method
1 Preheat the oven to 200 degrees, gas mark 6. Heat half of the olive oil in a frying pan until the pan is scorching hot.
2 Season the salmon fillets with salt and black pepper. Sear both sides of the fillets in the frying pan until the salmon has taken on a good golden colour.
3 Transfer the salmon to an oiled baking tray and cook in the oven for approximately 5-7 minutes.
4 Whilst the salmon is cooking, toss the samphire in the frying pan with the rest of the olive oil, salt and black pepper for approximately 5 minutes.
5 Divide the samphire between two plates and top with a salmon fillet.
6 Serve with a large wedge of lemon.
In association with Taste Communications.
www.tastecommunications.co.uk
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