FILET OF SALMON (Francese, Oreganata or Scampi)

Each preparation method brings a unique twist to the salmon, creating a variety of flavor profiles: in the francese style, the salmon fillet is typically dipped in a seasoned egg batter and then sautéed to perfection. The result is a tender and moist salmon with a delicate lemony sauce. In the oreganata variation, the salmon fillet is coated with a breadcrumb mixture that includes oregano and other herbs. It is then baked or broiled until the topping becomes crispy, adding a wonderful texture and herb-infused taste. Lastly, the scampi style involves cooking the salmon fillet in a flavorful garlic and butter sauce. The salmon is usually pan-seared or grilled, and then the sauce is drizzled over the top, providing a rich and buttery finish.