These salmon fillets are so versatile. You can simply serve with a salad or stir-fried Asian greens or flake and scatter over a salad of noodles, raw vegetables and herbs or an Asian slaw or steamed rice.
Flakes of just-cooked salmon also make a delicious addition to a miso soup, with cooked Japanese noodles and chopped, blanched green vegetables.
Oh, and what about rice paper rolls?! Flaked cooked salmon, rice vermicelli, herbs, chopped chilli and peanuts, wrapped in softened rice paper and dunked into a fish-sauce-lime juice-chilli dressing or one made from soy and vinegar. YUM.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note this product contains raw fish and should be fully cooked before consumption.
While every effort has been made to ensure that the salmon is bone and
NB: because of the sherry in the marinade, it remains liquid - this does not mean the product has begun to defrost.
Defrost fully before cooking. Cook in a lightly oiled pan, three to four minutes a side should do it - don't forget it will continue to cook when it's come off the heat.