Scotland has long been famous for her splendid salmon fishing rivers such
as the Dee, Spey and Tweed. In fact, in 1924, even a river classed as 'a
first-class, second-class salmon river' The Deveron, which runs for 82
miles through Aberdeenshire and Banffshire, can claim one of the largest
salmon landed in Scotland. The successful angler on that occasion, a Mrs
Morrison, pulled out a massive 61 lb fish. She would have regarded The
Deveron as 'a first-class' salmon river!
Since the 1970s salmon farming in Scotland has expanded so much that the
'King of Fish' is no longer a luxury and is available all-year round for
consumption at home and abroad. Last week saw a brohaha in the Scottish
media when a study published in the USA journal 'Science' suggested that
farmed Scottish salmon is so full of pollutants that it should only be
eaten sparingly. The UK Food Standards Agency and other food experts,
including leading American food expert Professor Charles Santerre, Purdue
University in Indiana, disagreed with the conclusions drawn in the study
and Scottish shoppers seem to agree with Professor Santerre that Scottish
farmed salmon is safe as supermarkets said that sales had been unaffected
by the report.
The advice of the late Dr Robert D McIntyre on the subject of food scares
would seem appropriate - "Enjoy all food in moderation and you'll have
nothing to worry about." So whether your taste runs to wild or farmed
salmon, we have no hesitation in having a salmon recipe for this week.
Courtesy of Scottish food doyen Elizabeth Craig we can all enjoy her
recipe for Baked Salmon Steaks, which first appeared in her excellent 'The
Scottish Cookery Book' in 1956.
Baked Salmon Steaks
Ingredients : 2 thick salmon steaks; 2 oz butter; 1 tablespoon minced
parsley; salt and pepper to taste; 3/4 pint tomato sauce
Wipe the steaks with a damp cloth. Grease a baking tin, large enough to
take the steaks side by side, with a little of the butter. Lay steaks in
tin. Dab with the remainder of the butter. Sprinkle with the parsley and
salt and pepper to taste. Cover with greased paper. Bake in a moderate
oven, 350 deg F, for about 25 minutes. Dish up. Pour the tomato sauce
round. Serves 4.