Regal Salmon makes the cut with us

At Alimentary we are not Talibanesque about semi-prepared foods. While we like to make things from scratch and believe that most recipes can be tackled by any determined cook, we don’t shrink from using short-cuts and readymade ingredients such as mayonnaise and vinegars and ready-made pastry. Sometimes, life is just too short.

The same goes for using prepacked cuts of products such as Regal Salmon’s excellent range of Regal Salmon Fresh Cuts range in loin and stir-fry formats. We think they’re a boon for the salmon shopper who wants an absolutely reliable result every time. The pin bones are removed for a start and there are no taste consistency worries (i.e. too fatty/oily/dry) as there can be when you are buying salmon at a fish counter.

The products are also available in many supermarkets and come in atmospheric packaging which gives them a decent fridge life (‘Best By’ dates are included too) so when you open them they’re all ready to go for searing or whatever.

They also provide decent servings. Regal Salmon Fresh Cut Loins come in 250g packs and the Fresh Cuts Stir Fry pack in 275g. We’ve tried the both. Here’s a recipe from the Regal Salon website at using loins.

Regal Salmon Fresh Cuts Loins
with Green Pepper Spice Crust

Serves 2

You will need:
2 tbsp green peppercorns, drained
¼ tsp cinnamon
1 cup roasted peanuts
2 cloves garlic, crushed
Sea salt, to taste
250g Regal Salmon Fresh Cut Loins
To serve, salad made of thin slices of radishes, mung bean sprouts, Asian mushrooms, spring onions and garlic chives.

Tamarind sauce:
75g tamarind paste
¼ cup soy sauce
1 inch piece fresh ginger, grated
Juice of 1 lime
1 tbsp sesame oil
1 red chilli, thinly sliced

Preheat an oven grill to high. In a food processor or blender, whizz together the green peppercorns, cinnamon, peanuts, garlic and salt until it resembles a rough crumb. Lay the salmon pieces, with the skin side down on an oven tray lined with baking paper and greased with a little cooking oil. Spread the peanut and peppercorn mixture on top of the salmon.

Grill in oven for 10 minutes until crispy, keeping an eye on it so the topping does not burn. Serve with tamarind sauce and a simple salad made with spring onions, pink radishes, bean sprouts and mushrooms.

To make the tamarind sauce, leave the tamarind paste to soak in the soy sauce for 20 minutes. When soft, place the mixture along with the ginger and sesame oil in the food processor and whizz until finely pureed. Heat through in a small saucepan and serve alongside salmon garnished with slices of red chilli.