This week Celebrity Chef and proprietor of the award-winning Little Geranium in La Cala de Mijas makes Master Chef style healthy Salmon Wellington
Wild about Salmon!
ON the foodie calendar October is not a great month for much really. It’s a bit too early for all those lovely root vegetables and winter fruits and a bit late for the beautiful soft summer fruits and vegetables.
With the fantastic weather we have been having here, it’s no wonder that we are not quite ready for the slow cooked stewy dishes quite yet and so I cooked salmon wellington for some friends at the restaurant last week and they were totally blown away by it! I said “well it’s just a salmon wellington”and they replied “OMG the flavours the textures are simply amazing. ”Simple, it is really, its an easy dish to make and a nice change to meat and not as expensive if you buy the right salmon.
So, what is the right salmon? Salmon varies in quality depending on where it is from and how it is farmed. The season for wild salmon is always May to about the end of September and so you won’t find it in October.
However, that’s one of the reasons I choose to write about it, because whilst wild salmon is off the menu (and is absolutely fantastic) it is also very expensive, like twice the price. So now the only salmon available is farmed and as long as it is farmed with some love and care it won’t have the toxins or high levels of mercury that cheap farmed salmon has.
I buy mine from a specialist supplier in Asturias (Northern Spain) and it is superb however the biggest producer in the world for farmed salmon is Norway. The quality is good and the price is usually fair as they have taken the lead in the market. It should say Farm-Raised Salmon from Norway, this is what to look for. Ask where the salmon is from and if it doesn’t say it does matter.
Certain parts of the world for example are producing cheaper farmed salmon but it’s riddled with chemicals which is in its feed and therefore high in toxins and mercury which is unhealthy. The big producers like the Norwegians have all their ducks (or rather salmons!) in a row, they have some impeccable farming methods and offer quality assurance. Salmon is a super food because of the high levels of Omega 3 which is a healthy and essential fat, necessary for cardiovascular health.
My friends had flown over from the UK specially and I asked about quarantine. “Lol”they said, “the UK is in such a muddle they can’t possibly police it and so we are not at all concerned. ”Hence, they are remaining nameless! In total contrast to that, my oldest daughter Serena is in Australia and just came out of a two-week quarantine in a government owned hotel which she describes as similar to a prison albeit she has never been in a prison!
“Dad, the food” she says, “comes in a polythene bag dumped outside your room as we are not allowed out of the room. ”After two weeks and umpteen Covid tests she has just been released. “Dad” she said, “I have been watching your food posts on Facebook and Instagram, the food is amazing, we need a chef here in Australia!” “Babes,” I said, “there are chefs in Australia but possibly not at the hotel you stayed in!
Master Chef Steven ́s Simple Salmon Wellington (Serves four)
To cook the salmon
Enjoy simple salmon wellington with Chef Steven ́s Master Chef expertise in your own home!
Follow Steven on Instagram ….@saunderschefThe Little Geranium, Winner of Best International Restaurant Spain…2020
For bookings: Michele@thelittlegeranium.com
Thank you for reading this column, “A snazzy Salmon Wellington!”. For more, visit the Euro Weekly News website.
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