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Article: : Eating in: Wild about Salmon; Summer is in full swing and I am delighted (except that it's hot in the kitchen, but you know what they say). This week two fantastic ingredients - local wild salmon and broad beans.(Features)
- Article from:
- Daily Post (Liverpool, England)
- Article date:
- July 6, 2002
CopyrightCOPYRIGHT 2002 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Les Rennie
The dish is ideal for a light lunch with some crusty bread on a sunny day. I remember when I was a young boy and Ma Rennie used to cook salmon for Sunday tea, it was always a great treat. Salmon used to be expensive but it's relatively cheap and widely available today. I also love broad beans - they taste great and look good too and I've got thousands of them in our garden.
There's always been a debate about wild or farmed salmon. For me the bottom line is taste and I think wild salmon is better. However, wild is only available from early spring through the summer months and after that you've no choice but to use farmed. Wild salmon is ...