Ingredients
SALMON: Salmon, Salt, Dehydrated vegetables (onion, garlic), Irradiated spices, Sugar, Herbs, Mfg aid (vegetable oil [canola]).
Allergens: Salmon (fish).
SAUCE: Water, Cream (milk), Sugars (corn syrup, sugar), Butter, Modified corn starch, White wine (sulphites),Onions, Garlic (garlic, water), Salt, Concentrated lemon juice, Palm oil, Soy lecithin, Mustard seeds, Citric acid, Potassium sorbate, Sodium benzoate, Dehydrated cilantro, Parsley, Xanthan gum, Natural flavour, Spices and spice extract.
Allergens: Milk, Mustard, Soy, Sulphites.
Preparation
OVEN (bests results)
1. THAW SALMON BEFORE COOKING. Defrost sealed salmon package overnight in refrigerator or in cold water for 30 minutes.
2. Preheat oven to 400 °F / 204 °C.
3. Place salmon on a non-stick baking sheet and position it in center of oven. Cook uncovered 10 to 12*minutes.
4. Let stand 2 minutes before serving.
COOK THOROUGHLY
Cook until a minimum internal temperature of 158 °F (70 °C) is reached. Fully cooked salmon is opaque pink and flakes with a fork.
SAUCE
Heat sauce by placing sealed sauce packets in a bowl with hot tap water while preparing salmon. Heated sauce can be brushed on salmon during the last few minutes of cooking or served on the side to use as desired.
STOVE
1. THAW SALMON BEFORE COOKING. Defrost sealed salmon package overnight in refrigerator or in cold water for 30 minutes.
2. Preheat frying pan to medium heat. Add a small amount of cooking oil to the pan to help prevent sticking.
3. Place salmon in pan, cover and cook 4 to 5* minutes per side.
4. Let stand 2 minutes before serving.
BBQ
1. THAW SALMON BEFORE COOKING. Defrost sealed salmon package overnight in refrigerator or in cold water for 30 minutes.
2. To prevent sticking, thoroughly clean and lightly oil grill.
3. Preheat on medium-high.
4. Grill with lid closed 4 to 5* minutes per side, turning carefully until done.