The Scottish Heavy isn’t as heavy as one might think. It’s a Scottish ale that’s similar to a porter–malty and dark, but still entirely appropriate for the summer weather by managing not to be too thick or weighty. The taste of Scottish Heavy evokes similarities with a light roast coffee or toasted oats.

Scottish Heavy

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Preheat the oven to 200°C (400°F). Season the Scottish salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a baking sheet lined with parchment paper.

Prepare the Salmon

In a skillet over medium heat, add a little olive oil. Sauté the minced garlic, grated ginger, and sliced red chilies until fragrant. Add the mushrooms and cook until they are tender.

Sauté the Vegetables

Pour the coconut milk into the skillet with the sautéed vegetables. Stir in the fish sauce and lime juice. Bring to a simmer and let it cook for about 5 minutes.

Make the Coconut Broth

Place the baking sheet with the salmon in the preheated oven and roast for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Roast the Salmon

Pour the coconut broth over the roasted salmon and garnish with fresh cilantro. Serve immediately.

Serve

Scottish salmon fillets

Mushrooms (shiitake or button)

Red chilies

Coconut milk

Fish sauce

Fresh lime juice

Garlic (minced)

Ginger (grated)

Fresh cilantro (for garnish)

Salt and pepper