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VideoServings: 2Prep Time: 20 MinutesCook Time: 20 MinutesTotal Time: 40 Minutes INGREDIENTSFor the beef2 piece (240g) grass-fed Striploin or Ribeye steak, trimmed of excess fat.1 teaspoon freshly ground black pepper1
Servings: 6Prep Time: 20Minutes Cook Time: 40 MinutesTotal Time: 1 Hour INGREDIENTSFor salmon1 piece (600g) wild Sockeye salmon filet, skin removed1 tablespoon extra-virgin olive oil 3⁄4 teaspoon kosher saltFor the
Servings: 4Prep Time: 20 MinutesCook Time: 40 MinutesTotal Time: 1 Hour INGREDIENTSFor salmon4 pieces (145-150g) wild King salmon fillet strips 1 tablespoon olive oil1⁄4 teaspoon kosher saltFor teriyaki sauce8 tablespoons
Servings: 4Prep Time: 20 MinutesCook Time: 20 MinutesTotal Time: 40 Minutes INGREDIENTSFor the beef580 g grass-fed Flank or Rump steak, trimmed of excess fat, cut 1 cm thick.1 tablespoon garlic,