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Griddled marinated salmon on a skillet with charred lemon

 

Editor’s

Pick+

Photography: Martin Poole

Editor’s Pick: the insiders’ must-haves

31.07.2015

EMMA SLEIGHT

Food & wine editor

LIGHTEN UP
YOUR BARBECUE

If your barbecues are turning into a meat-heavy sausage fest, lighten and brighten them with this spicy and simple twist on fresh salmon, says food & wine editor Emma Sleight

The British summertime is, at best, unpredictable. There’s no guarantee that sunny spells will last through August, so now’s the time to squeeze in another barbecue. If you’ve already overindulged on the burgers and bangers, perk up your grill with some succulent Lochmuir salmon. Our whole, bone-in salmon is responsibly sourced from Scotland and comes partially pre-scored, so all you have to do is slice into thick juicy steaks and sear over hot coals to cook. Add flavour by marinating with our in-store tins of Rub & Dust. I love Smoky Firepit – the sea salt, chilli and smoked paprika gives the salmon a rich, charred taste and a flash of scarlet colour.
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“A WHOLE salmon feeds
8-10 hungry guests so
it’s perfect for parties

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