A fish rich in oil and omega 3, salmon has a subtle, soft flavour when cooked and is used in dishes from all over the world. In Japanese cuisine, salmon is enjoyed raw or is used in sushi. Salmon is also available canned or smoked, whilst its caviar is becoming increasingly popular.
Japanese maki rolls with a salmon, goat's cheese and sun blushed tomato filling served with baby spinach, soy sauce and pickled ginger.
A japanese-style roll made with fresh salmon and a zesty goats cheese, red pepper and grapefruit filling.
Steamed salmon steak with a snail, parsley, caper and crouton garnish served with a winter vegetable purée of parsnip, Jerusalem artichoke and chervil root.
Finely sliced salmon fillet and scallops served in a soy, honey and lime juice marinade and accompanied by a white radish and mustard mayonnaise garnish.
Thinly sliced salmon fillet served with an avocado, red onion, coriander and lime dressing.
Maki rolls made with salmon, cream cheese and fleur de sel with grilled spices.
Maki rolls with a salmon, goat's cheese, cucumber and sundried tomato filling.
Salmon skewers seasoned with smoked paprika served with saffron cous cous and a coriander and basil salsa.
A classic quiche of smoked and fresh salmon with sunblushed tomatoes, black olives and parmesan cooked and served in a home made pastry base.
A soba noodle salad with ginger, coriander and lime topped with seared salmon fillets and a soy lime dressing.