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Why not try a sprinkle of sesame seeds, a squeeze of lime & a kick of red chilli... Cooking instructions: General Our Pacific Salmon Fillets are best pan fried from chilled, but can also be cooked from frozen. Ensure product is piping hot throughout before serving.All appliances vary, these are guidelines only. More than one fillet may require additional cooking time. Microwave: From Frozen Remove all packaging including the individual pouch, and place one fillet onto a plate suitable for use in the microwave.Cover with film and pierce several times.Cook in the centre of the turntable on Full Power as follows.Microwave Power: Cook 800W 2 1/2 mins, 900W 2 1/2 minsMicrowave Power: Stand 800W 1 min, 900W 1 minCaution! Plate will become hot during cooking. Oven cook: From Frozen Pre-heat the oven.Remove all packaging including the individual pouch, and wrap one fillet in lightly oiled foil and form a parcel.Place the parcel onto a baking tray and place in the centre of the oven.Cook for 22 minutes (20 mins fan). Poach: From Frozen Remove all packaging including the individual pouch and place one fillet into a suitably sized pan. Cover with milk or water and bring to the boil, then reduce heat to a simmer. Simmer for 14 minutes. Shallow fry: From Chilled Defrost thoroughly before use. Remove all packaging including the individual pouch, and heat 1 teaspoon of oil in a frying pan over a medium heat.Gently add one fillet to the pan, flesh side down first.Cook for 5 - 7 minutes (14 minutes from frozen), turning occasionally. Caution! Although extra care has been taken to remove all bones, some may remain.
Pacific Salmon (Oncorhynchus Gorbuscha) (Fish)
Keep frozenStore at -18°C or below.If defrosting, keep in the refrigerator once defrosted and consume within 24 hours, do not re-freeze. Keep Frozen
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