yamz
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 Thu, Jan 07 2016, 12:23 pm
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Does anybody have a good recipe or tips they can share? I have purchased this fish in the past, but while the flavor was fine, I found the texture a bit tough. Anyway, I'd like to give it another go, because there is only so much salmon I can eat. I would consider any preparation, so long as no obscure ingredients are involved. I am not trying to hide the flavor of the fish, I would just like a tasty end product with an agreeable texture. Bonus points if your recipe is an easy one. Thanks.
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