1. Barbecued salmon with pickled cucumber salad
Well known around the world, Scottish salmon has received Protected Geographical Indication status, placing it alongside products such as Parmigiano-Reggiano and Champagne. Now the world’s third-largest salmon producer – including both farmed and wild caught fish – Scotland prides itself on the quality of the salmon that comes from its waters.
Scottish farmed salmon was awarded the French Government’s top-quality award, Label Rouge, over a quarter of a century ago, being the first non-French food ever to receive this accolade.
Barbecued Salmon with Pickled Cucumber Salad (serves 4)
Ingredients:
- 4 Scottish salmon fillets, around 200g each
- 50 ml (3 tablespoons) Cold pressed Scottish rapeseed oil
- ½ Lime
Pickled cucumber salad:
- 1 Large cucumber
- 100ml White wine vinegar
- 150ml Cold water
- 1 tsp Mustard seeds
- 1 Banana shallot (finely sliced)
- 2 tsp Caster (superfine) sugar
- 2 tsp Sea salt flakes
- 10g Fresh dill (finely chopped)
- ½ Lime (juice and zest)
- 10ml Summer Harvest cold pressed rapeseed oil
To Garnish:
- 50g Crème fraiche
Method:
- To make the pickled cucumber place the water, vinegar, mustard seeds, shallot, sugar and salt into a sauce pan and bring to the boil. Allow to simmer for 10 minutes then remove from the heat and allow to cool until just warm.
- Using a vegetable peeler, peel the cucumber lengthways into long ribbons stopping when you start to see the seeds appearing in the center. Place the cucumber ribbons into the warm liquor and leave for 15 minutes. After 15 minutes drain off the liquor, add the dill, lime and cold pressed rapeseed oil, mix to ensure the cucumber is well coated and set aside. So as not to waste the core of the cucumber, cut it into slices and cook on the barbecue alongside the salmon.
- For the salmon, coat each fillet in the oil and place directly onto the barbecue, you want to cook the salmon on a medium heat so the center cooks through without the outside burning. It’s best served ever so slightly under-done in the center, however if you prefer you can cook it all the way through. It will take 3 minutes on each side, take care when turning the fish over not to break up the fillet. Once cooked remove from the barbecue, season with salt and pepper and a little squeeze of fresh lime.
- To plate up, place a small spoonful of crème fraiche to the left of the serving plate and place your salmon fillet on top. Place the ribbons of cucumber to the side of the salmon along with more spoonfuls of the crème fraiche and dress with dill leaves and barbecued cucumber (optional).
