Its that time of the year when wild salmon is abound. And I am so blessed to be based here on the banks of the blackwater in West Waterford, yet I will argue, deabte etc that there is only one salmon that should grace your kitchen here in Ireland and that is the “Donegal Silver”. Do not use anything else in this recipe. Yes, I am biased about this, afterall I was raised in Donegal, learned to cook in Donegal. I mean who didnt serve at least some time under the watchful eye of Mary Breslin of the Abbey Hotel way back in the early 80’s. Followed by the 2 years at Killybegs Catering College (God only knows what it is called these days) under the watchful eye of Gabriel Mc Sharry. Back then, the memories, late nights at Hughies, sneaking into the girls dorm, someone needs to write a book on life at this place. wonderful memories
Can you see already how good it is to use Donegal Silver Salmon. Anyway, make sure you use wild salmon or at the very least an organically farmed salmon.
I love this dish, so easy to prep, so quick to cook and you can stir fry whatever veggies you want. Me, I prefer to keep it green, bok choi, tenderstem, sugar snaps, green bell peppers. And can be served with some steamed basmati rice or egg noodles.
Go on give it a shot and let me know how you get on.
rossbkitchen.com 