Why do we use this product?
- Farmed sustainably in the clean waters of Norway
- Atlantic Salmon Fillets are favored for their high oil content which produce rich flavor and are convenient to use because bones and trimmings are removed.
How do we use this product?
They can be fried, baked, broiled, sautéed, poached and can even be served as sashimi.
PAN-SEAR: Simply season it with salt, pepper and Culinary Coconut oil on a hot skillet over medium-high flames. Start skin-side up in the hot skillet. Let it sizzle for about 5 or 6 minutes. Then slip a wide spatula underneath, turn it, and cook skin-side down for about 3 minutes. A little squeeze of lemon to finish the dish.
BAKE: Season both sides of the salmon with salt and pepper and place on top of lemon slices. In a small bowl, whisk together butter, honey, garlic, thyme, and oregano. Pour over salmon then fold up foil around the salmon. Bake until the salmon is cooked through, about 25 minutes. Switch the oven to broil, and broil for 2 minutes, or until the butter mixture has thickened. Garnish with parsley before serving.
POACH: Sprinkle the salmon fillets with a little salt. Put the wine, water, dill, parsley and shallots or onions in a sauté pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired doneness. Do not overcook.
Size - From 1kg
Other Search Terms - fish