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We’re delighted to partner with Scottish foodie Lois (author of shewolffe blog) to bring our fans a series of delicious gin-infused recipes that are not only mouth-watering but are also simple to create at home, so without further ado we hand-over to Lois to bring to you a moreish Salmon & Gin recipe…
Scots have a history of travelling the world - we explored, we engineered, we settled. And we still yearned for home. I’m lucky, I’ve only ever done the short-term travelling, so I’m a Scot who still is at home in Scotland, and who enjoys the bounty of this land. But I love flavours from around the world, so often use a mix of incredibly local ingredients, or classic Scottish ingredients with flavours from further afield.
Today it’s blowing a hooly out there, but that’s ok - the washing is on the line so it’ll be dry in no time. And I’m inside, warm and cosy, thinking about what’s for supper. I want something quick, something that won’t take much actual prep, but will be full of flavours from somewhere warmer, perhaps Asia.
And, I have two wonderful wild salmon fillets in the fridge. So, it looks like it’s going to be a riff on Asian salmon.
1 Tbsp brown miso paste
2 tsp balsamic vinegar
2 tsp soy sauce
1 tsp worcestershire sauce
2 TBsp Caorunn gin
2 salmon fillets
1 tsp sesame seeds
Serve with noodles or rice, and a green veg like pak choi, or cabbage.