The benefits of fish in our weekly food intake are huge. Omega oils give us the essential food for our brain, and there’s very good value in salmon at the moment - you can get a whole salmon for around E12.
I always order mine with the scales removed, as you can’t eat them and its a messy job to remove them. This also helps you with your cooking time .
FOR TWO SERVINGS:
4-5 thinly cut fresh salmon scallop slices
1 small red onion, finely chopped
Teaspoon fresh parsley, chopped
Good pinch hot paprika
3 tablespoons mayonnaise
Dash of Lea and Perrins sauce
1 tablespoon tomato ketchup
I cup of cooked pasta per person
Few sprigs of basil
Gently coat your fish with a little rapeseed oil and leave in the fridge until required
Now mix your onion, paprika, sauce and ketchup and mayonnaise and parsley.
Correct the seasoning to taste. If you make this at least half a hour before you need it, it assists with the onions absorbing the flavour.
In a hot pan simply cook your salmon each side for as little as 2-4 minutes, or less if you have a griddle pan. It’s even better if you do as you can achieve some good colour.
Then, heat your pasta, add your salmon then your red onion mayonnaise. Finish with a little fresh basil and dusting of paprika.
Chef Chris Sandford writes the weekly ‘Chef’s Corner’ column in the Leinster Leader. Hprovides a wide selection of hospitality services and private dinners as well as cooking classes. For more information contact him on 086 8932225.