SCOTTISH SALMON RECIPES RECIPES

Steps:

• In a small bowl, add butter, lemon rind and juice, chopped dill and seasoning and stir together with a fork until well blended. Place this herb butter on a piece of greaseproof paper and roll up, smoothing into a sausage shape. Twist the ends tightly; wrap in clear film and place in freezer for 20 minutes until firm.
• Preheat oven to 190°C/375°F/Gas 5. Prepare four squares of foil large enough to wrap salmon steaks in by greasing lightly. Place a salmon steak in the center of each one.
• Remove herb butter from freezer and allow to sit for a few minutes. With a sharp knife, slice butter into 8 rounds. Top each salmon steak with 2 rounds. Top the butter with a halved lemon slice and a sprig of dill.
• Lift up foil and crinkle edges together to seal. Place these packets on a baking sheet and bake for about 20 minutes.
• Remove from oven, open packets and slide the contents on to warmed plates along with the juices.
• Serve hot, with new potatoes and a crisp green salad.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Season salmon with seafood seasoning, salt, and black pepper. Arrange salmon in the center of a large piece of aluminum foil; add lemon juice, 4 teaspoons olive oil, and white wine. Top each fillet with 2 lemon slices, capers, and a fresh rosemary sprig. Fold three of the sides of the foil toward the middle, creating a foil bag.
• Whisk mayonnaise, mustard, 2 tablespoons olive oil, lemon zest, chopped rosemary, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl until sauce is smooth.
• Cook salmon on the preheated grill until fish flakes easily with a fork, 5 to 10 minutes. Serve sauce alongside cooked salmon.