We’ve done a lot of fishy things this year which is handy as we like to get our Omega 3’s topped up on a weekly basis. Our work with Scottish Salmon has been really exciting, from a recipe creation and photo shoot at Monkfish Towers to Mrs M cooking at the Scottish Salmon stand at Eat Drink Discover Scotland 2014.
Here she is in action…with a little help from her ‘sous chef’, the lovely Mark Heirs, who has taken part in Masterchef the Professionals and has worked with all sorts of exciting people.
Cooking a Japanese style salmon salad dish Mrs M literally ‘wowed’ the crowd with a simple recipe that can be cooked and served up in less than 5 minutes, tis true. There’s a recipe card available to all our readers, just drop us an email via the contact us page and we can send you one. You can also find the recipe in full at the bottom of this post.
Eat Drink Discover Scotland took place during the Scottish Food Fortnight 2014 and was a great opportunity for Scottish producers to show off their products and enjoy being part of the fantastic Scottish food larder that we are so lucky to have on our doorsteps.
Photos taken at Monkfish Towers courtesy of Stoyanov & Jones
All other photos by mymonkfish.com
4 Scottish salmon fillets
2 limes (grated rind plus juice)
2cm fresh ginger grated
half a cucumber
1 or 2 avocados
200ml coconut cream
2cm fresh lemongrass finely chopped
2tsp fish sauce
2tbsp rapeseed oil (or olive oil)
rice noodles (straight to wok preferable) – 3 to 4 packets
1 red onion finely sliced
1 red chilli finely chopped
extra limes for serving
1. Finely grate the limes and ginger
2. Remove the skin from the cucumber and cut into strips
3. Peel and chop the avocado, place in a dish and put lime juice over it to stop it from becoming brown
4. Place the coconut cream in a bowl, add the grated lime and ginger and lemongrass. Pour in the fish sauce and squeeze in a couple of tsps of lime juice. Taste for flavour, you may want to add more lime juice or fish sauce. Set aside
5. Chop each salmon fillet into 4 or 5 pieces. Add the rapeseed oil (or olive oil) to a large frying pan. Once hot sautee the salmon for approx 5 mins till cooked through.
6. While the salmon is cooking heat the noodles according to the packet instructions.
To serve place a handful of noodles in each bowl, pour over some of the coconut cream sauce, take a handful of cucumber strips, sliced red onion and avocado and put in each bowl. Finally place the salmon on each dish, pour over the remaining sauce and top with the chopped red chilli. Serve with lime quarters for extra zing!
This recipe was produced for the Scottish Salmon Producers’ Organisation.