Pack details
- 1kg of bone-in salmon steaks (darnes), skin on
- Cross-cut through the whole fish — horseshoe-shaped pieces, ~2cm thick
- The bone keeps the steak moist and adds collagen-rich flavour
How to cook
- Pan-fry or grill: 4–5 minutes per side over medium-high heat — rest 2 minutes before serving
- Poach in court-bouillon or white wine for 8–10 minutes — classic French finish
- BBQ: brush with oil, grill 5 minutes a side over direct heat
- Serve with hollandaise or salsa verde and minted new potatoes
Sourcing and delivery
- Atlantic salmon from accredited UK and European farms
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
