Recipes

Orange Marinated Salmon with a mussel, langoustine salad, spring onion dressing

TV chef Brian Turner of BBC ‘Ready Steady Cook’ fame will be winging his way to ‘Destination Delicious’ for a special guest appearance at Derry City and Strabane District Council’s award-winning LegenDerry Food Festival which will have the banks of the Foyle sizzling.

Brian is due to be at the LegenDerry Food Festival on Saturday 18th March and will do a rolling demo starting at 2pm and running until 4pm.

Difficulty medium
Preparation Time 5
Cooking Time 15
Servings 4
Main Ingredients
  • 1 x 600gr Donegal Prime Fish fillet of salmon, skin on and scaled
  • Finely grated zest and juice of 1 orange
  • 6tbsp Broighter Gold Rapeseed oil
  • ½ tsp Dijon mustard
  • Salt & pepper
  • 12 live Strangford Lough mussels
  • 2tbsp Armagh dry Cider
  • 8 freshly cooked Kilkeel langoustines
  • 1 bunch finely sliced spring onions
  • 1tbsp chopped parsley
  • 2tbsp micro herbs

Main Instructions
  1. Make sure the salmon is scaled and clean then cut into 4 x 120gr steaks
  2. Cut these down the centre lengthwise through to but not through the skin, open up and lay on a tray
  3. Mix the Broighter Gold Rapeseed oil, juice and zest of orange, mustard, salt & pepper and pour half over the Donegal Prime Fish salmon
  4. Meanwhile cook the mussels with the Armagh dry Cider, when opened take out and leave to cool. Strain the cider, reduce this by half and put to one side to cool
  5. Take the Strangford Lough mussels from the shells, then add to the shelled Kilkeel langoustines, half the finely sliced spring onions and the remaining dressing and mix with the mussel stock
  6. Lay the marinated salmon on the middle of the plate
  7. Carefully lay the mussel and langoustine mix down the centre of the salmon
  8. Sprinkle the top with micro herbs
  9. Add the rest of the spring onions and the parsley to the remaining
  10. sauce
  11. Drizzle around and serve
Allergy Advice
This recipe may include:
  • Fish
  • Mustard
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