Fresh Salmon Fillets

Cut into even portions so each one cooks at the same rate. The flesh is a deep, even orange with fine white marbling running through it, which is what keeps it moist and gives it that rich, buttery finish.

Why You'll Love It

• Portioned evenly for consistent cooking
• Deep orange colour with fine marbling
• Rich in omega-3 and protein
• Boneless and ready to cook

In The Kitchen

Roast a portion in a hot oven for eight to ten minutes, pan-sear it skin-side down until the skin crackles, or poach it gently in a light broth. It also takes well to a miso glaze, a herb crust or a simple squeeze of lemon and dill.

Storage

Keep refrigerated at 0–4°C and cook within two days, or freeze on the day of delivery for up to three months.

Details

• Net weight: 2 kg
• Base measure: 1 kg
• Sold by: kilogram
• Supplied chilled