This is not my first post about prepping salmon for the weekly meals. However, since this fish packs so much nutrition, you and I will continue prepping and eating it weekly. So, here we go again, I am prepping mine for this and next week, how about you?
Approx. Prep and Cook Time: 15 Minutes
Approximate Cost: $4.42/2 piece per serving or $2.21 per salmon piece
Difficulty Level: Easy
Allergens, Other: Gluten Free
Servings: 8 servings
1 pk. wild sockeye salmon ($17.68)
Open the pack, clean the back skin and pad dry the whole salmon piece.
With a sharp knife, slice the thin portion under the filet, remove the skin and cube it.
Cut the remaining portion is med-size filet to your taste.
Place in Ziploc bags, date the bags and freeze the portions you are not using that day.
TOMORROW: MY SALMON POKE RECIPE
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.