Atlantic ASC Salmon fillet 1-1,3kg - Sashimi Grade

• Pan-fried Salmon Steak: Portion the fillet. Heat a little bit of olive oil in a pan and place the steaks on the skin side. Sear the fish for 3 minutes on high heat, cover and lower the heat to cook for further 6 minutes. Flip the flesh side and brown for 30 seconds. Discover the recipe.
• Steamed Salmon steak (steamer basket in a rice cooker or steamer insert): Place the salmon steaks skin-on in the rice cooker or pot and steam for 5-6 minutes -until the fish flakes easily with a fork). You can remove skin before serving.
• Baked Salmon steak: Cook about 20 minutes at 180°C.
• Salmon Sashimi: Place the fillet on a cutting board, skin-side down. Hold the tail firmly and make a cut between the flesh and skin with a sharp knife. Continue to cut along the length of the fillet. Then cut the fillet in to two pieces. Start cutting the thinner part of the fillet (the belly). Cut very thin slices and keep cutting until the belly is finish, tilt your knife at 45°. Then cut slices in the loin part (put your knife verticaly).

Leave the product in its original packaging and place it in the refrigerator for 12 to 24 hours between 2 and 4°C. It is ready to eat and can be stored in the refrigerator for 24 hours after thawing for maximum freshness.