Chilean Salmon Portion Cut (200-220g)
- Origin: Atlantic Sea-Farmed Salmon (Imported from Chile)
- Skin-On, Scale-Off
- Non-sashimi Grade
- Portion Cut from a side of salmon, randomly picked from every part of the fish except fish head and fish tail
- Frozen below -18°C in vacuum packaging
Benefits of eating salmon
- Lower Blood Pressure
- Sources of Healthy Fats
- Weight Loss-friendly
- Bank of Vitamin and minerals
- Improve memory, good brain food
- Facilitates Healthy Skin
- Keep you warm
- Provides lubricants to joints
How To Cook?
Pan-frying salmon is one of the fastest and easiest methods to cook it and it is popular among Malaysians. The steps are simple as follow:
Step 1: Bring the Salmon to Room Temperature
Defrost the salmon from the refrigerator about ten minutes before you plan on cooking, so it comes to room temperature and cooks evenly. Place it skin-side down on a plate lined with two layers of paper towels to soak up moisture. Eliminating moisture makes the fish skin super crispy and help to prevent the oil from splattering.
Step 2: Brush Both Sides with Olive Oil and Season with Salt and Pepper
Brush the salmon in olive oil and generously season both sides with salt and pepper. When it’s cooked well, salmon is so tasty that you need not add flavorings other than salt, pepper and olive oil.
Step 3: Pan-Fry Salmon
Prepare a large nonstick frying pan, which will ensure the delicate salmon skin doesn’t stick and tear in the pan. Heat it over medium-high, then place the salmon skin-side up in the pan. Cook until golden brown on one side. Flip the salmon and cook until it feels firm to the touch and the skin is crisp.
Step 4: Enjoy it!
If you are looking for steak cut salmon, you may refer to our Atlantic Salmon Steak Cut 200-220g Per Pack.