Ingredients
4 Atlantic salmon portions, skin on
Olive oil
Sea salt
1 tsp sumac

Method
1. To ensure a crispy skin, pat dry with paper towel.
2. Rub salmon portions all over with olive oil and season the skin with sea salt and sumac.
3. Preheat a non stick pan to a medium heat, and add a drizzle of oil to the pan.
4. Cook the salmon skin side down for 5 minutes; apply some pressure to the top of the portions with an egg lifter or a fish weight. When crispy and coloured, turn the salmon and continue to cook for a further 5 minutes.
5. Enjoy with fresh lime, dill and tartare sauce.

The post Recipe ~ Crispy Skin Salmon appeared first on Norwood Place.

Dry aging is the traditional way of aging meat to enhance its natural flavour and tenderness. This process changes the beef in two ways.

1. The moisture evaporates from the muscle, creating a greater concentration of flavour and taste.
2. The natural enzymes break down the connective tissue in the muscle which leads to more tender meat.

Over time, the meat acquires a dark colour and thin crust on the exposed surface. To prepare the beef for cooking, this layer is sliced off and the meat is cut into steaks.

No marinades or rubs are recommended for Dry Aged meat… simply season with salt before cooking.

See the friendly team in-store for more information.

The post Discover Dry Aged Beef appeared first on Norwood Place.