Sashimi-grade salmon that is deboned, left with skin on and portioned for crispy home-cooking. Cook to rare / medium rare.

With a delicate marbling and fresh taste, take care not to over-season, over-spice or over-cook this fish allowing the natural fresh flavours of the ocean to power through.

Cook and colour on a medium heat, skin-side down for a crackling fish skin. The flesh will soften in colour and work from the outer edges to the middle.

Briefly sear all sides for colour, but remove from the heat when the fillet is still blushing pink. Garnish with lemon and chopped parsley.

Serve with BBQ-toasted garlic breads, a Mediterranean garden salad and a chilled glass of chardonnay.