Scottish Salmon Recipe

Prepare Salmon

Pat salmon fillets dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper. Rub 2 tablespoons olive oil over the fillets and lightly zest one lemon over them. Let sit at room temperature while you prepare other components (10–15 minutes).

Cook Salmon

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Place salmon fillets skin-side down in the dry or lightly oiled skillet and press gently with a spatula for 15 seconds to ensure even contact. Sear skin-side down for 3–4 minutes until the skin is crisp and releases easily. Flip the fillets and transfer the skillet to the preheated oven. Roast for 4–6 minutes more, depending on thickness, until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. Remove from oven and let rest 3–4 minutes (carryover will bring temperature up slightly).

Toast & Cook Grains

While salmon rests, heat 1 tablespoon extra virgin olive oil in a medium saucepan over medium heat. Add minced shallot and cook 1–2 minutes until softened but not browned. Add the ancient grain blend and toast, stirring, for 2–3 minutes to develop a nutty aroma. Add 3 cups stock and fresh thyme, bring to a boil, then reduce heat to a simmer. Cover and cook according to package times for the blend (typically 20–30 minutes) until grains are tender but still slightly chewy. If liquid is absorbed before grains are tender, add up to 1/2 cup more stock and continue cooking a few minutes.

Finish Grains

When grains are cooked, remove from heat. Stir in 1 tablespoon butter, 1 tablespoon extra virgin olive oil, and 1 teaspoon sea salt. Fluff with a fork and keep warm. Taste and adjust seasoning as needed.

Prepare & Roast/Blanch Vegetables

Trim and prepare your chosen vegetables. For roasting: preheat oven to 425°F (220°C). Toss vegetables with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper on a rimmed baking sheet. Roast until tender and slightly caramelized — times vary: baby carrots 20–25 minutes, broccolini or asparagus 10–14 minutes. For quick blanching: bring a pot of salted water to a boil, blanch vegetables 2–4 minutes until bright and just tender, then shock in ice water and toss with olive oil, salt, pepper and a squeeze of half a lemon.

Finish Vegetables

If roasted, finish with a squeeze of lemon half and a light toss. Keep warm until plating.

Make Sauce

While grains cook or vegetables roast, combine 3 tablespoons Greek yogurt (or crème fraîche) and 2 tablespoons mayonnaise in a small bowl. Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, and 1 teaspoon honey until smooth. Fold in 2 tablespoons each of finely chopped fresh dill and fresh parsley, 1 tablespoon chopped chives, and 1 tablespoon chopped capers. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon extra virgin olive oil. Taste and adjust acidity or salt as needed. Chill briefly if desired to let flavors meld.

Portion the warm ancient grains onto four plates (about 3/4 cup per serving). Top each grain portion with a salmon fillet, skin-side up or down as preferred. Arrange seasonal vegetables alongside. Spoon 1–2 tablespoons of the lemon herb sauce over each fillet or serve sauce on the side. Garnish with microgreens or baby arugula and a lemon wedge. Serve immediately.

Notes: For a perfectly cooked salmon, aim for internal temp 125–130°F (52–54°C) for medium-rare to medium. The lemon herb sauce can be prepared up to a day ahead and kept refrigerated. Leftover grains keep well refrigerated for 2–3 days.