Salmon stays in the pink!

This sees the opening of the largest seafood show in Brussels and as always there will be a good representation of companies from the UK hoping to tap into the rising global demand for fish.

Label Rouge, a new Scottish salmon brand exporting to France and other European countries saw their sales leap 19 per cent to record levels from last year whilst sales of fresh-farmed salmon to the US were up 50% from previous years according to Scottish Salmon produces Organization (SSPO).

Scottish fish is highly regarded as people become increasingly aware of its quality and experiment with new recipes. However the growing demand from abroad has had an impact on our UK prices. The price of salmon according to my local fishmonger, Corneys in Temple Fortune, has risen by 35% since the beginning of the year and with the fall out from the Icelandic volcano affecting fish stocks and distribution costs there are more rises expected.

Despite all this, salmon is regarded as one of the most popular fish dishes on the menu and it continues to rate highly as one of the most enjoyable oily fish. It is a healthy source of protein and contains less saturated fat than an equal portion of nearly any other meat or poultry protein source. As an oily fish, it is also rich in beneficial omega-3 fatty acids. Eaten regularly as part of a balanced diet, omega-3 can help lower levels of cholesterol and reduce risk of strokes and heart disease. ~ So keep it on your menu ~ it’s just the price of health eating!

Below is one of my favourite fish recipes

~ Salmon Teriyaki

This Japanese salmon dish uses a sweet and shiny sauce for marinating as well as for glazing. It is a tasty, low fat main course that is delicious with sushi rice. The teriyaki sauce is also perfect with tuna, steak or chicken. I like to serve it with mange tout and bean sprouts; enjoy with chopsticks for the true authentic experience. Mirin wine, (Chinese rice wine) is now available in the supermarkets, but should not be able to find it, substitute it with a dry Sherry.

Preparation Time:15 minutes plus 10 minutes to cool and 30 minutes to marinate

Cooking Time: 10 minutes Serves: 4 people

Ingredients

4 fillets salmon 150g/ 5 oz pieces

100g bean sprouts – washed

100g mange tout – ends trimmed

50g carrots, peeled and cut into thin strips Salt and pepper to taste

For the Teriyaki Sauce

3 tablespoons Soya sauce

3 tablespoons sake or dry Sherry 3 tablespoons mirin (Japanese Rice Wine)

1 tablespoon sugar plus 2 teaspoons

Method

1) Mix all the ingredients for the teriyaki sauce except the extra sugar in a pan. Heat to dissolve the sugar. Remove and cool for 10 minutes.

2) Place the salmon fillet in a shallow dish and pour over the teriyaki sauce. Leave to marinate for 30 minutes.

3) Preheat the grill to medium. Take the salmon fillet out of the sauce and pat dry with kitchen paper. Reserve the sauce. Lightly oil a grilling tray.

4) Grill the salmon for about 10-12 minutes.

5) Pour the sauce into the pan. Add the remaining 2 teaspoons sugar and heat until dissolved. Remove from the heat.

6) Brush the salmon with the sauce, then grill until the surface of the fish bubbles.

7) Meanwhile, boil the vegetables in lightly salted water. First add the carrots and after 5 minutes drain the water away. Add the mange tout and bean sprouts and mix well. Remove from the pan from the heat after 1 minute. Serve immediately.

To serve the stylish way: Heap the vegetables onto a serving plate. Place the salmon on top and spoon over the rest of the sauce.