Keta Salmon Premium Portions 8 oz Skinless, Boneless, PBO 496247
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Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product. Salmon will continue to cook slightly once removed from the heat.
Bake: Season Salmon or dip in seasoned bread crumbs. Place in greased baking dish and bake at 400° F.
Sauté: Dip Salmon in seasoned flour. Sauté in oil, butter or margarine over medium heat, lightly brown on both sides.
Poach: Cover Salmon with boiling, salted water. Add any flavorings such as lemon slices, white wine, or herbs to the poaching liquid. Reduce heat, simmer until done. Simmer: For stews and chowders, add Salmon pieces in the final 10 minutes of cooking. Do not over-stir.
Grill: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn over once.
*Oven temperatures and cooking times may vary substantially. Test cooked fish by inserting fork at thickest part of the fillet. Fish should flake with gentle pressure, and flesh should be opaque. Internal temperature should be at least 145°F. Oven temperatures and cooking times may vary substantially. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
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. Loosely cover and thaw under refrigeration. Keep thawed product refrigerated and use within 2 to 3 days.
Ingredients & Nutrition Information
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Includes 0g of Added Sugars||0%|
|Vitamin D 0mcg||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.