<\/div>\n\n\n\n
The point of this recipe is to literally have a big chunk of lovely salmon that flakes apart perfectly to be eaten as is or mixed in with some leftover salad or simply on a piece of bread with some butter and flaky salt. We would cook this up in the morning, leave it out on the kitchen bench then just snack away until it\u2019s all gone. What could be easier?! You can prepare the salmon with either a Filet or Tail. Preferably get a larger portion, so about 1 \u2013 1.5 lbs. is perfect. You may need to adjust the cooking time slightly for smaller cuts. We prefer using the whole side of the Salmon for one reason \u2013 you get more of it!
<\/p>\n\n\n\n
This recipe will work with any kind of Salmon<\/h2>\n\n\n\n
There are so many different types of Salmon from all around the world. In our opinion, all Salmon is delicious, but they do taste very different depending on where they are caught or farmed from. It\u2019s always best to eat as locally as possible when it comes to Seafood. Mainly because you know there\u2019s a much higher chance it will be fresher, and it\u2019s great to support your local fishers and community when it comes to buying produce
<\/p>\n\n\n\n