IN the commercial kitchen salmon is used for a number of culinary purposes, so many that it’s a little mind-boggling. Anything from seared juicy steaks or ravioli filling through to soft delicate mousse binding terrines and filling to create the perfect dish.
Not only is it tasty but also it is high on the heart foundation list of top foods we should be eating regularly. Salmon can be grilled with olive oil on the BBQ, pan-fried, baked or wrapped in pastry and roasted in the oven, the options are endless.
Pretty much all of our salmon at the restaurant I work at (and for general consumption in the UK) is farmed and harvested from the prestine waters of Scotland. Very similar to our tasty Tasmanian salmon, the Scottish salmon is highly prized and the farmers follow strict conservation guidelines.
Wild salmon is also available and while it costs a pretty penny, it is well worth the money. The flesh is much paler and has just a soft pink tone in the flesh. The taste is a richer creamy flavor, superb when partnered with lemon and sautéed spinach.
This week I am going to share a favourite but classic salmon cerviche recipe.
Cerviche is a tasty combination of citrus juices (limes, lemons and grapefruits) and fresh herbs. The citric acid slowly denatures the proteins in the salmon, which gives the flesh a soft texture as if it was roasted in the oven. The flesh can be marinated for up to three hours but less time can be used if you like your salmon rare to medium rare in texture.
So lets get cracking on this week recipe — happy cooking and enjoy!
