Farmed Salmon Fillet from Norway

Salmon from Norway is raised in cold, clear waters and has a pure and fresh taste, fat marbling and attractive red-orange colouring. Also, its firm consistency is very versatile and can work with different flavours

Product feature: fillet

Size: about 2.1-2,4kg

Storage:  Keep refrigerated at 0 ° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Norway

French name: Filet de saumon frais origine Norvège (Salmo Salar)

Packing: vacuum pack

660.00 $

Category Tag



                                              Almond-Crusted Salmon With Steamed Broccoli and Sweet Potato Hash Brown

                                                                                1 ½ tbsp sesame oil                                                                                             1 tbsp low-salt soy sauce 

                                                                                thumb-sized piece ginger, grated                                                                      1 garlic clove, crushed

                                                                                1 tsp honey                                                                                                           2 sweet potatoes, scrubbed and cut into wedges

                                                                                1 lime, cut into wedges                                                                                        2 boneless skinless salmon fillets

                                                                                2 cups purple sprouting broccoli                                                                       1 tbsp sesame seeds

                                                                                1 red chilli, thinly sliced (deseeded if you don’t like it too hot)


  1. Heat oven to 400 degrees and line 2 baking trays with parchment. Put the sweet potato wedges, skin and all, onto one tray and bake for 20-25 minutes.
  2. Meanwhile, spread the broccoli and salmon out on the baking tray. Mix together 1/2 tbsp sesame oil, the soy, ginger, garlic and honey. Spoon the marinade and season onto the broccoli and salmon. Roast in the oven for 10-12 mins, then sprinkle over the sesame seeds.
  3. Remove the wedges when soft and roughly mash the sweet potato using a fork. Mix in the remaining sesame oil, the chilli and some seasoning.
  4. Divide between plates, along with the salmon and broccoli. Squeeze lime juice over the plate and serve!