Pan-roasting is one of my favourite ways to cook salmon and trout because it really brings out their incredible flakiness and richness. It goes well with the delicate steamed broccoli and intense zingy sauce I've served it with here. Apart from salmon being a pleasure to eat, it's also high in omega oils, so it's very healthy for you too. A wild salmon lives only on natural food, of course, and is an amazing athlete that has to work very hard to make its way from the deep sea all the way up the rivers. If you ever see it on a restaurant menu, please order it because it's very different from farmed salmon both in flavour and texture. But farmed salmon has come a long way in the last five to ten years and it is probably going to be the more accessible and affordable option for you. If you're going to buy farmed salmon, always go for organic if you have the choice.
Nutritional Information - Amount per serving:
- Calories 570kcal
- Carbs 3.5g
- Sugar 2.6g
- Fat 38.4g
- Saturates 6.3g
- Protein 50.5g
This recipe is from:
Cook with Jamie
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council