With its rich distinctive flavour and firm but delicate pink flesh, salmon is a family favourite. These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

To serve pan fry a portion skin side down until crisp then finish briefly by turning and leaving to cook through. Serve with watercress chopped into crème fraiche. Salmon can be baked and served cold with salad and mayonnaise.

Salmon with Ginger Serves 4

4 Salmon fillets

2 tablespoons light soy sauce

1 tablespoon dry sherry

2.5cm root ginger (peeled and cut into thin strips)

1/2 bunch spring onions (shredded)

Mix together the soy sauce, sherry spring onions and ginger in a flat bowl. Lightly score the salmon with a sharp knife and add the fillets to the bowl. Leave to marinate for 1 hour in the fridge. Remove the salmon from the marinade and grill on each side for about 3mins or until cooked. Serve garnished with more sliced spring onions and ginger .