Teriyaki Salmon Skewers– Serves 2

 

2x 140g Salmon fillet portion

½x small chilli

1x inch square fresh root ginger

3x garlic cloves

4x tbsp soy sauce

2x tbsp Scottish heather honey

Salt & pepper

Rapeseed oil

Kebab sticks / skewers

White toasted sesame seeds

Spring onions

 

Method

 

  • Slice each of the salmon fillets into five long strips and then skewer them on the kebab skewers. Season with a little salt and pepper.
  • Finely grate the ginger and garlic, chop the chilli and fry together with a splash of rapeseed oil until fragrant.
  • Then add the honey and soy sauce. Keep this on a simmer until it has turned sticky.
  • Heat up a griddle pan to a medium high heat and gently brush with a little oil to prevent the salmon sticks from sticking.
  • Cook the salmon for about 30 seconds on each side.
  • Once the salmon is cooked, gently place them into the warm Teriyaki sauce and rotate to get a good covering.
  • Place them onto a board and sprinkle with the sesame seeds and spring onions then serve.

 

About the Chef

From an early age Patrick had an interest in cooking and the creativity that came with it. He spent most of his childhood working in various restaurants roaming the Devonshire countryside in search of new skills and inspiration. His love of food and travel soon took him abroad where he worked as a private chef in the French Alps and various Mediterranean countries. Here he was able to fully immerse himself in the local cultures and cuisines.

Upon returning to the UK, Patrick found himself working in Scotland on a sporting estate. This gave him the opportunity to cook and appreciate all the fantastic produce sourced directly from the surrounding grounds and the waters off the northern coast. After a few years living in Edinburgh, he worked for a prestigious catering company providing unique dining experiences for a number of high profile events.

Now appointed as the first Scottish Food Ambassador for Loch Duart, he is looking forward to sharing what makes Loch Duart salmon such an extraordinary tasting, premium product. He says, “It’s a dream job and I’m looking forward to working with the fantastic team at Loch Duart”.  His role bridges the gap between sales and the culinary community, with his extensive experience as a chef he will be supporting the marketing of Loch Duart’s extraordinary tasting salmon.

Patrick will use his experience to refine the companies blind tasting procedures as the business regularly “tastes” its salmon and compares it to other salmon on the market.  Patrick also has an internal education role within Loch Duart with tastings and cooking demonstrations. This will explain the beneficial impacts of Loch Duart’s unique farming methodology on the taste and eating qualities of its salmon.

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