Seared Salmon Steaks with warm Rocket Salad

===Ingredients & Directions===
This was the choice of English chef, Alastair Little, at the 1993 Scottish Food Proms Chefs' dinner in Perth when he took over the kitchens, with Shaun Hill, to show what could be done with Scottish produce.<BR>
Alistair's salmon was Shetland farmed, and the rocket came from Robert Wilson in the Carse of Gowrie. 
He tossed the rocket in a warm hollandaise-type dressing just before serving with new potatoes and butter.
The skinned, boned fillets were cut at an angle of 30 degrees, making an inch-thick (2.5cm) slice which he then threw onto an oil-free smoking hot-plate. <BR>
The fish stuck at first. <BR>
Then after about 30 seconds, the natural oil in the flesh released it, and it was turned to the other side for another 30 seconds.<BR>
While Alistair's salmon was judged a huge success, there was one thing missing - the skin. <BR>
Use the skin, says David Wilson of the Peat Inn, in The Flavour of Scotland (1995).<BR> 
It has natural oils which are a very good flavour, and should not be thrown away. He's right of course. <BR>
Pan-fry and grill it, he says, to make a crisp crunchiness which contrasts with the moist succulence of the fish.<BR>
Serve rich salmon with a hot, sharply pungent orange vinaigrette, says Sonia Stevenson, previously chef at the Horn of Plenty in Devon, but now travelling the length of the country teaching her sauce and fish courses.<BR>
She has just made this splendid sauce for us in Mo Scott's demonstration kitchen at Earlshill Farm, at Lochwinnoch, just outside Glasgow. <BR>
The recipe is in her book The Magic of Saucery (1995).
===Other Links===
==See also==
Category: Scottish Salads
category: Scottish Recipes
category:New potatoes Salad Recipescategory:Roasted New potatoes Recipes