A simple salmon pasta that’s ready in under salmon tataki minutes. This recipe makes two generous servings or three lighter meals. It’s also very easy to double up.
The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group.
It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and because it is now a vulnerable species, conservationists recommend avoiding wild Atlantic salmon. The fish is now mostly farmed and due to concerns about the impact of fish farming, it is best to choose organic or RSPCA Freedom Foods if you can. It is sold whole, or as fillets or steaks, both fresh and frozen. Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed.
