Celebrate National Tartan Day With A Scottish Salmon Dish

From the Land of Scots, Chef Tom Lewis is in PIX kitchen to celebrate National Tartan Day! He's showing us how to make Barbequed Scottish Salmon with Marinated Summer Vegetables and a Tomato, Chilli and Lime Salsa.

On Monday, April 6, more than 12 million Scottish-Americans, and countless more who are Scottish at heart, will celebrate National Tartan Day. And with more than 340,000 Scots in New York alone, the city naturally plays host to some of the largest celebrations. The Empire State Building will be alight with Scotland's colors, the Tartan Day Parade marches up Sixth Avenue, and Central Park is flooded with tartan clad athletes during the annual Scottish Run. And those are just a few highlights.

This year, Scotland will host its first ever homecoming year. Inspired by the 250th birthday celebrations of Scotland's national poet Robert Burns, a country-wide programme of over 300 events and activities will celebrate some of Scotland's great contributions to the world: Burns himself, whisky, golf, great minds and innovations, and, of course, rich culture and heritage.

For more information on National Taran Day, visit www.tartanday.org and for more on Homecoming Scotland 2009, visit www.homecomingscotland2009.com.

Barbequed Scottish Salmon with Marinated Summer Vegetables and a Tomato, Chilli and Lime Salsa

Dish Ingredients
- 1 whole side of Scottish salmon grilled or barbecued to perfection
- Marinated Summer Vegetables:

Ingredients for Dressing
1 part aged sherry vinegar
6 parts light olive oil
Tabasco, salt and pepper, to taste
Vegetables:
¼ Florence fennel bulb, sliced thinly, pp
1 radish, quartered, pp
2 baby carrots, pp
3 slices golden beetroot, pp
25g fresh peas, pp
25g young broad beans, pp

Directions
1. Whisk the dressing ingredients together. Season.
2. Blanche all vegetables. Toss with the dressing except the peas and broad beans, and marinate overnight. Add peas and beans just before service.

Ingredients For Tomato, Chilli and Lime Salsa
6 parts light olive oil
2 parts lime juice (zest - optional)
Slug of Glengoyne whisky
1 ripe tomato, diced, pp
1/4 shallot, diced, pp
Fresh red chilli, seeded and chopped
Spring onions (scallions), chopped, to garnish

Directions
1. Whisk dressing ingredients together and mix with the tomato, shallot and chilli. Season.
2. Service: Serve hot barbecued salmon with a big dish of the marinated vegetables and a pot of salsa on the side.