- VALENTINE'S DAY
- STEIN'S AT HOME
- ONLINE FISHMONGERS
- GIFT CARDS
- FOOD
- WINE
- HOME & LIFESTYLE
- GIFTING & OCCASIONS
- SIGNED BOOKS
Put the fillet skinned-side down on to a board. Hold a long, thin-bladed knife at a 45-degree angle and cut the salmon into large 5 mm (1/4 inch) thick slices called escalopes.