The distinctive deep pink of our gorgeous Scottish salmon has become, over the years, synonymous with luxurious festive dining, combining with the seasonal reds, greens and golds in a particularly pleasing manner. Whether peeping coquettishly from the centre of our wonderful Salmon en Croute, or as a whole side, posing proudly like a scimitar of coral, the focal point of a superior buffet, that pink just yells ‘CHRISTMAS!!’
Until this year, that is…. Our head chef, Brett, has informed us that ‘black is the new pink!’, apparently, and come up with a startlingly novel dish to prove it.
Any dish that takes as it’s base a firm, fresh 500g chunk of Scottish salmon is off to a good start. Marinate that fish in an unctuous, smoky fusion of black garlic, treacle, chilli and spices, dark as the Devil’s waistcoat and satisfyingly warm to boot and you have a sure-fire winner. An imaginative main course for 2-4 or a starter for 4-6 people.
You will receive:
- 500g portion of Scottish Salmon in a Black Garlic & Treacle Marinade
Supplied fresh but can be frozen
To Prepare:
Pre heat the oven to around 220°c
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- First, remove the salmon from the bag (leaving the marinade in the bag) and place it skin side down onto a sheet of greaseproof paper and place on a baking tray
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- Pour the remaining marinade over the fish and transfer to the oven. Treat this as you would any baked fish and be careful not to overcook
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- Cook the salmon for 18 - 20 minutes taking care to check it’s progress by carefully inserting a small knife slightly into the thickest part of flesh and pulling open, not too much as to ruin the fish but just to get a glimpse inside, you are looking for a lovely pink, not too white.
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- Once the salmon is cooked, portion carefully with a knife or preferably use 2 forks and gently break the flesh apart, mixing in the marinade to the delicate flakes of fish.
Ingredients (Allergens in UPPER CASE): Salmon (FISH), Chilli Sauce (Sugar, Chillis, Vinegar (SULPHITES), Salt), Sunflower Oil, Treacle, Kecap Manis (SOYA, Caramel, Xantham Gum), Black Garlic Puree, Cabernet Sauvignon Vinegar (SULPHITES), Soy Sauce (SOYA, Salt), Smoke Powder, Salt, Pepper
Nutritional Information per 100g:
- Energy 269kcal / 1117kj
- Fat 17.9g
- Saturates 2.9g
- Carbs 10.6g
- Sugars 8.7g
- Protein 16.0g
- Salt 0.63g