Travel Food Adventures

Directions

1. Wash salmon and pat dry.
2. Cut off the blood line (darker area on side).
3. Divide and cut the salmon into sections according to the direction of the grain.
4. Remove the skin of the fillets.
5. Before cutting, take note of the direction of the grain as you want to make sure you are cutting across it to get the best texture.
6. Cut straight down if you want small and narrow pieces. If you would prefer wider pieces (similar to those in nigiri) tilt the knife at a 45 degree angle.
7. Serve with lemon or coconut aminos.
8. Enjoy!