Products in this catalogue
Pat Pry Salmon 150g Natural or Cracked Pepper For maximum flavour, start by brining your salmon 1 or 2 hours before cooking. Then place your salmon skin-side down ona piece of foil and transfer toa smoker. We recommend using a thermometer and smoking the salmon until it reaches an internal temperature of 60°C. Rest for 5 minutes and then enjoy! Hot Smoked Cured ST hte a) Crust Our top tip is to coat your fillets in panko for the crispiest crust! Generously brush the skin of your salmon with a binder (like mustard) and press in your pre-seasoned panko mix onto the fillet. Cookina sizzling hot pan for 3 minutes before transferring to a hot oven until the salmon is almost cooked. Rest for 5 minutes and serve. ¥ lad ad Ss aa 1h ‘ape The Fishmonger Fresh Tasmanian Salmon Fillets 4pk/500g Y Lemon & Herb Crumb pyr el} Crusted SSR) eral) ig and Chilli Salad Serving suggestion. We Health. Keeping Aussies happy an h y for generations to come. Available Every Day
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