Baked Salmon on Arbutus Skewers, Wild Garlic & Cockle Vinaigrette


Prep Time: 


Cook Time: 



  • 6 - 8 People


8 x 100g salmon steaks, skin on
16 Arbutus skewers, about 3to 4 inches in length
10 to 15 leaves of wild garlic
2 shallotts
200ml olive oil
Juice and zest of 1 lemon ,
25 g of cooked cockles
½ teaspoon of Dijon mustard
2 tomatoes , peeled and cut into concasse
10 g capers
2 spring onions


 Remove outer leaves from the arbutus twigs, leaving 3 to 4 leaves on top  Insert twig into salmon, season, and bake in oven , :170 degrees , for 5 to seven minutes , until cooked.
 Meanwhile, finely chop shallots, place in a bowl, add mustard, zest and juice of lemon, slowly WHISK in olive oil, finally add the cockles, tomatoes , capers and spring onions  and the wild garlic which you can cut into fine julienne
Spoon vinaigrette over salmon and serve        

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