Scottish Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Using a sharp knife, check for bones and remove any with tweezers. Season both sides with 1 1/2 tsp sea salt, 1 tsp black pepper, and 1 tablespoon lemon zest; drizzle 2 tbs olive oil over the fillets and rub gently to coat. Let sit at room temperature for 10 minutes while you begin other components.

Cook salmon (pan-sear then oven-finish)

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs oil (from the ingredients) and place salmon fillets skin-side down. Press gently for 20 seconds to prevent curling. Sear skin-side down for 3–4 minutes without moving, until skin is crisp and edges are opaque about halfway up. Flip fillets and sear 30–45 seconds on the flesh side. Transfer skillet to preheated oven and roast 4–6 minutes for medium doneness (internal 125–130°F / 51–54°C). Remove from oven and let rest 3 minutes. Spoon a little lemon herb sauce over each fillet before serving.

Rinse and cook grains

Rinse 1 1/2 cups ancient grain blend under cold water until water runs clear. In a medium saucepan, combine rinsed grains, 3 cups stock, and 1 bay leaf. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook until grains are tender (timing depends on blend; typically 15–25 minutes). Check package timing: farro may take longer—adjust accordingly.

Finish grains

When grains are tender and liquid is absorbed, remove bay leaf. Stir in 1 tbs unsalted butter, 2 tbs chopped parsley, and 1/2 tsp salt. Taste and adjust seasoning. Keep warm until plating.

Make sauce

In a small bowl or jar, combine 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1 tbs chopped fresh dill, 1 tbs chopped fresh chives, and 1 minced garlic clove. Whisk or shake vigorously until emulsified. Season with 1/2 tsp sea salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness with additional lemon or honey as desired. Keep at room temperature.

Prepare vegetables

Trim and, if needed, peel the seasonal vegetables so pieces are uniform for even cooking. Toss 12 oz vegetables with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp pepper.

Cook vegetables

Choose one method: (a) Blanch and shock: Bring a large pot of salted water to a boil. Blanch vegetables (asparagus/peas 1–2 minutes, baby carrots 3–4 minutes) until bright and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and rewarm briefly in a hot pan with 1 tsp butter before serving. (b) Roast: Preheat oven to 425°F (220°C). Spread vegetables in a single layer on a baking sheet and roast 10–15 minutes until tender and slightly caramelized, turning once. Finish with a squeeze of lemon before plating.

Divide ancient grains among 4 plates (about 1/2–3/4 cup cooked grains per serving). Place a salmon fillet atop or beside the grains. Arrange seasonal vegetables alongside. Spoon 1–2 tbs lemon herb sauce over each fillet and a little around the grains and vegetables. Garnish with microgreens or baby arugula, extra lemon zest, and serve with lemon wedges on the side.

Serve immediately while salmon is warm and vegetables are bright. Leftover sauce can be refrigerated up to 48 hours.