Coho Salmon Portions 8 oz Skinless, Pin Bone Out (1/10 lb) 475343
Coho, one of the most acclaimed salmon, is distinguished by its orange-red flesh, firm texture and delicate flavor. The flesh is mild tasting, firm and maintains its color excellently throughout cooking.
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Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part, or until Salmon flakes when tested with a fork. Salmon will continue to cook slightly once removed from the heat. This rule applies to all of the easy cooking techniques listed below.
Oven temperatures vary. Cook to an internal temperature of 145°F.
BAKE: Place Alaska Salmon in well-greased or foil lined baking pan. Brush with melted butter or oil. Bake at 400° F. It is not necessary to turn fish during baking.
SAUTE: Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
POACH: Fill large skillet with tight-filling lid with water. Season with 2 slices lemon, 1 sprig of parsley and a few peppercorns and bring to boil. Add Alaska Salmon, cover, reduce heat and simmer until done.
GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.
SIMMER: For stews and chowders, add salmon pieces in the final 10 minutes of cooking. Do not over-stir.
Keep frozen at 0° F until ready to use.
For best results, thaw before cooking.
To thaw, remove all packaging and refrigerate below 38 ° F for 8-10 hours or overnight.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.