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Many of Scotlands rivers contain fresh wild salmon. Its price has also fallen due to intensive fish farming and the availability of imported fish. This recipe, at one time, would have been the domain of the wealthy but is now more popular and available

Ingredients
4 Salmon Fillets
1 (Small) Chopped Onion
2 rashers of bacon, diced
1/4 teaspoon dried tarragon
1 Tablespoon Lemon Juice
Double Cream or Creme Fraiche to be used for serving (if desired)

Method
Pre heat oven to 400F or Gas mark 6. Melt the butter in a pan and cook the onion until soft. Add the tarragon and bacon and cook for 2 to 3 minutes, stirring in the lemon juice periodically.

Place a large piece of buttered kitchen foil into an ovenproof dish and place on it the 4 salmon fillets. Cover the fillets with the bacon, onion etc. mixture. Fold the foil to make a parcel and place in oven.
Bake for 15 to 20 minutes.

This recipe should serve 4 people and the cream can be placed on top of the dish just before serving

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide