( Salmo salar )



Salmon fish finger sandwich

  • 4 skinless and boneless salmon fillets, sliced in half
  • 1 large egg beaten
  • 100g fresh breadcrumbs
  • 2-3 tbsp olive oil
  • lettuce
  • 4 Waterford Blaa's

For the tartar sauce

  • 5 tbsp mayonnaise
  • 1 tbsp capers, chopped
  • 2 spring onions, finely chopped
  • juice  ½ lemon

One-pan salmon with roast asparagus

  • 2 salmon fillets, about 140g each
  • 400g new potato, halved if large
  • 2 tbsp olive oil
  • 8 asparagus spears, trimmed and halved
  • 2 handfuls cherry tomatoes
  • 1 tbsp balsamic vinegar
  • handful basil leaves


  1. Make the tartar sauce: mix together all the ingredients and season to taste. Set aside
  2. Put the egg and breadcrumbs on separate plates. Season salmon, then dip in the egg and finally roll in the breadcrumbs. Heat a grill to
    high and grill the fish fingers for 3-4 mins each side, or add the oil to a non-stick frying pan and cook for 3-4 mins each side
  3. Arrange the lettuce leaves in the split Blaa's, then stuff each with a couple of fish fingers, followed by a good dollop of the tartar sauce


  1. Heat oven to 220C. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish then roast the potatoes for 20 mins until starting to brown.
    Toss the asparagus in with the potatoes, then return to the oven for 15 mins
  2. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Drizzle with the remaining oil and return to the
    oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish