Pan Roasted Native Hebridean Salmon with Samphire from The Scottish Salmon Company
This deliciously simple dish features SSC’s Native Hebridean Salmon, a truly unique and indigenous strain descended from the cold fresh river waters of North Uist in the Hebrides, which is born, bred and reared exclusively in the Hebrides. Cooked and served with samphire and lemon this dish is perfect for a quick mid-week supper. Like whisky, producing salmon is a long-term labour of love and we believe our Native Hebridean Salmon demonstrates the true worth of Scottish provenance.
The Scottish Salmon Company has been named as finalists in the ‘Export’, ‘Innovation’ and ‘New Product’ categories at this year's Highlands & Islands Food & Drink Awards.
Celebrating quality, innovation and growth in one of Scotland’s most prosperous industries, the awards offered 13 categories for entry – from Restaurant of the Year, sponsored by MacGregor Industrial Supplies, to Young Shining Star, sponsored by Brook Street, to Innovation Award, sponsored by Highlands & Islands Enterprise – which showcases the diversity of the sector.
Winners will be revealed at the awards ceremony hosted by Jay Rayner. The ceremony includes a fantastic Scottish dinner, taking place in the Kingsmills Hotel in Inverness on 20th October. Tickets for the awards dinner are now on sale.
For more information please visit http://www.hifoodanddrinkawards.com
Ingredients: Serves 2
- 2 x Native Hebridean Salmon fillets (skin on)
- 150g samphire
- Salt and black pepper
- 1 tbsp. olive oil
- Lemon wedges to serve
Method
- Preheat the oven to 200ºC/gas mark 6. Heat half of the olive oil in a frying pan until the pan is scorching hot.
- Season the Native Hebridean Salmon fillets with salt and black pepper then sear both sides in the frying pan. Transfer the Native Hebridean Salmon to an oiled baking tray and cook in the oven for approximately 5-7 minutes.
- Whilst the Native Hebridean 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.
- Divide the samphire between two plates and top with a Native Hebridean Salmon fillet. Serve with a large wedge of lemon.
In association with Taste Communications.
www.tastecommunications.co.uk
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