Did you know that Scottish Salmon keeps your brain in tip top condition as well as your heart, your eyesight, your bones, joints and muscles, thanks to the long chain of Omega-3s in salmon, EPA and DHA. So why wouldn’t you want to eat Scottish Salmon??!

Here is another fantastic recipe using Scottish farmed salmon that was kindly gifted to me from the Scottish Salmon Producers Organisation from Loch Duart Farm.

RECIPE PAN FRIED SCOTTISH SALMON WITH GINGER, GARLIC, HONEY AND SOY SAUCE

Ingredients

• 2 fillets of Scottish Salmon

• Pak Choi

• Sugarsnap peas

• Sesame seeds

• Coriander

• Soy sauce

• Chopped ginger

• Chopped garlic

• Wild garlic

• Organic honey

• Chili flakes

• Sesame oil

• Lemon

• Salt and pepper to taste

• Rice

Method

• Chop and prep your vegetables. Cut the pak choi into halves, the sugarsnap peas lengthwise in half, chop up the coriander, and finely chop the garlic and ginger.

• Salt your salmon fillets well.

• Oil your salmon fillets and place in a hot pan skin side down.

• Sear both sides of your salmon.

• Add some chilli flakes over the top (optional).

• Once one side of your salmon has been cooked, add the chopped garlic and ginger into the pan and start to cook it off.

• Add a squeeze of fresh lemon into the pan over the garlic and ginger.

• Now drizzle the soy sauce over the salmon fillets.

• Now drizzle honey over the salmon fillets. Continue to cook.

• In another pan, place the pak choi and drizzle with sesame oil. Cook off in the pan until the leaves are wilted and the main stem is tender.

• Cook off your sugarsnap peas and towards the end add in a sprinkle of sesame seeds.

• The salmon fillets should be cooked by now. Scatter a handful of fresh coriander over the fillets. If they are sticking to the frying pan add a teaspoon or two of water.

• Cook off your rice as normal. I added wild garlic to mine but you can also add coriander or spinach.

• Plate up and serve with a wedge of lime.

Enjoy!