Boneless - Prepared - Ready to cook - Rich in Omega 3 fatty acids
We source our salmon from Loch Duart who have been gently nurturing Scottish salmon in the crystal clear waters of North Western Scotland for over 20 years.
Rick 'I'm particularly fond of seasoning a steak or two of salmon and cooking them gently in butter in a frying pan. I add half a glass of white wine halfway through cooking and let the liquid reduce, then finish the dish off with some chopped parsley.'
Salmon has lots of flavour and suits cooking in almost any way, though not in batter; it's too oily a fish for that.
Rick prefers to panfry his salmon steaks but another popular way to cook salmon is to poach in salted water and serve with homemade mayonnaise, new potatoes and a cucumber & mint salad.
