Farmed salmon is available all year round, wild salmon is only available from March to September.
Read more about salmon in Delia's Travels at Table
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…
You can make these with any fish for a summery starter, lunch or main course on a warm day. Serve them with Toasted Sweetcorn Salsa and a large glass of chilled wine!
These lovely, light creams are best made in early summer when sorrel is in season - or grown your own if you prefer. Sorrel adds a lemony lightness to recipes and goes really well with salmon but if you can't find it, use spinach instead.
A luxurious combination, this one, and easy as pie: an indulgent supper dish for two with the mustard cutting through the richness of the salmon.
This has to be one of the most sublime combinations: soft, creamy scrambled egg, together with the subtle, smoky flavour of the salmon.