Salmon Fillet (4 portions per 500g pack)

Salmon Fillet (4 portions per 500g pack)

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Sustainable Scottish salmon from Scottish sea-farms, and filleted in-house.

Coming fresh from the sustainable and antibiotic free farms around Scotland, this salmon is delicious and fresh - and most importantly - 100% Scottish.


Pan-fried salmon fillet with mussels, fennel and saffron 


• olive oil and butter, for frying

• 4 x 170g/6oz pieces of thick salmon fillet, skin on

• salt and freshly ground black pepper

For the sauce

• 1.5kg/3lb 5oz live mussels

• 50g/1¾oz unsalted butter

• 3 shallots, finely chopped

• 1 small leek, finely chopped 

• ½ bulb fennel, finely sliced

• 200g/7¼oz brown chestnut mushrooms, sliced

• pinch curry powder

• pinch of saffron strands

• 25ml/1fl oz pastis

• 100ml/3½fl oz double cream

• 1 bay leaf

• 50g/1¾oz flatleaf parsley, roughly chopped

• 1 tbsp butter

To serve

• additional saffron strands

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.
  2. To make the salmon, in a non-stick frying pan heat the olive oil and butter.
  3. Season the salmon and place in the hot pan, skin side down. Leave for 3-4 minutes before carefully turning over. Cook for another two minutes.
  4. Place in the oven and cook for 5-6 minutes or until cooked to your liking.
  5. To make the sauce, scrub the mussels well, discarding any that are cracked or will not close when tapped. 
  6. Melt the butter in a large saucepan and add the shallots, leeks, fennel and mushrooms. Then add the curry powder, saffron and a splash of pastis. Bring to the boil. 
  7. Add the mussels, the cream and the bay leaf and finally the parsley and the butter. Season to taste.
  8. Once the mussels open the sauce is ready to serve.
  9. Serve at once with the pan-fried salmon fillet, sprinkled with the saffron strands.