Centre cut of salmon with rosemary & garlic

Our Centre Cut of Salmon couldn’t be easier to prepare. Steamed in a makeshift parcel, this cut of salmon flakes perfectly when cooked, with the added benefit of cutting your own slices to suit your guests. We added butter, garlic and rosemary to create a lighter summer dinner, enhancing the already impeccable flavour of this delicate Scottish salmon. Best served with new potatoes and fresh green vegetables.

35 mins

4

Easy

• 550g Field & Flower Centre Cut of Salmon
• 2 cloves of garlic, finely sliced
• 2 tbsp rosemary, needles removed and finely chopped
• 25g butter
• Seasoning to taste
• Lemon wedges to serve

1. Pre-heat the oven to 180C (or bring your BBQ to a medium-low heat). Place the salmon on a large sheet of tin foil, leaving enough room around the edges to create a parcel. Evenly spread the garlic, rosemary, butter and seasoning on top of the salmon (you can leave the butter in small pieces, about the size of a 5p coin). Use the foil to create a parcel and seal the salmon inside.

2. Bake the salmon parcel for 25 minutes, or until the salmon is cooked through and flakes easily. Serve with a squeeze of fresh lemon juice.