The other day my doctor called. Mentioned cholesterol. She told me I should eat more fish. And particularly dropped the name of salmon. (Sorry if too much information.)
Accordingly I placed an order with Prime Now. What arrived last night was a lovely looking fillet of approximately 1.2 pounds. Because 1.2 pounds is more salmon than I could eat at one sitting I cut a strip from the small end of the fillet as shown below:
To my eye this cut looks awfully like half a salmon steak. And still more fish than I need for one serving.
I've been reading up on salmon butchery: The Japanese Culinary Academy volume Mukoita I has eight pages on the subject. But still I am puzzled. For preparing a portion for grilling would it be appropriate to cut the strip at a right angle through the thickest part of the fillet? That would leave something looking like what is sold as tuna or swordfish steak. (Except, obviously, not swordfish.)*
Does this make sense? Or would cutting in this fashion only ruin a lovely fillet?
*nor tuna.
