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Scottish Cooking, Boiled Salmon

Salmon are migratory fish, leaving the river as smolts and
returning as grown fish, after some years in the sea, to fight their way up the same river again to spawn. It is the good feeding in the sea that gives them their pink flesh and unique flavour. Stop and look at the falls in Scotland and you may be lucky and see them jumping
Unfortunately, salmon is not always well presented,
becoming dry and tasteless with overcooking This simple
recipe avoids this pitfall and ensures a fish that retains both its flavour and its natural oils.

Any sized piece of salmon
Lemon juice
Freshly ground black pepper

Method Choose any sized piece of salmon and clean. Squeeze over it some lemon juice and freshly ground black pepper. Wrap the fish in tin foil, making sure it is thoroughly sealed. In a heavy pan, boil up some water When boiling, put in the fish, cover and boil for 2 minutes Remove from the heat and lay covered dish in cool place When water is quite cool, the fish will be cooked.

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