The Scottish Government has set a target for Scotland to produce the equivalent of 100% of its electricity needs from renewable sources by 2020. Dougie assesses the current state of the renewable industry and asks if the target is achievable by the end of the decade.
Nick Cooks a main course based on the latest scientific research into sports nutrition.
Sarah Mack explores the history of the Gansey – the seamless woollen jumper worn by generations of fishermen in the North east of Scotland. A project has recently been established to preserve the unique Gansey patterns and the skills of the knitters.
Andy Torbet continues his journey from Callander to the Bass Rock by Kayak. This week he enters the Forth Estuary and passes under the mighty Rail bridge.
During April and May birds across the country are nesting and preparing for their offspring to hatch. It’s a dangerous time for many birds, especially those that nest on the ground. Nesting birds have legal protection and Euan has been to get some advice from the Grampian Police Wildlife Crime Unit.
Seared Scottish Salmon with Avocado Salsa and Rocket Pesto
600gm fresh salmon sliced on the angle
3-4 tblsns rape seed oil
Malden salt and freshly ground pepper
For the Salsa:
1 large ripe Haas avocado
2 ripe plum tomatoes, peeled, seeded and chopped into 1 cm (1/2 inch) dice
1/2 red onion, finely sliced
1 red chilli, finely sliced ( remove seeds if preferred)
2 tablespoons fresh coriander, chopped
2 teaspoons Thai fish sauce
juice and zest of a lime
Maldon salt and freshly ground black pepper
50g fresh rocket
1 garlic clove
20g toasted pine nuts
zest of lemon, finely grated
30g grated parmesan
100ml olive oil
1. To make the salsa, halve the avocado and remove the stone. Halve again and remove the skin before chopping it into 1 cm (1/2 inch) chunks. Place in a mixing bowl and add the chilli, coriander, tomato, Thai fish sauce, a pinch of Maldon, freshly ground black pepper and the lime zest and juice. Mix well and leave at room temperature for about 30 minutes for the flavours to develop.
2. To make the pesto place all the ingredients into a food processer and blitz. You can make the pesto as smooth or as textured as you prefer by the length of time you leave the processer on for.
3. Dab the salmon with kitchen paper to remove any moisture before seasoning with salt and pepper. Pour the rapeseed oil into a hot frying pan, swirl it around before adding the salmon presentation side down. Leave the salmon to colour for 3-4 minutes before turning over for a further 30 seconds.
(As the salmon has been cut on the angle it has a larger surface area and will cook quickly- do not over cook…)
Remove the salmon from the pan and place onto a tray to rest for a minute or so.
4. Spoon the salsa onto your serving plate, top with the salmon and drizzle around with your rocket pesto.
- Dougie Vipond
- Series Producer
- Simon Cousins
- Nick Nairn
- Andy Torbet
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