Reared in the crystal clear waters of the Outer Hebrides. Nick Nairn's advice is: "In a hot, heavy, non-stick pan with butter and sunflower oil, turn the heat to full and sear the salmon lightly for no more than two minutes on both sides. Keep warm, and gently reheat a red wine sauce. Set the salmon steak (seared side up) on a bed of wilted greens and surround with the sauce.
Salmon Fishcake Recipe from Nick NairnSalmon Fillet Recipe