4 Pacific Pink Salmon Fillets
Cooking guidelines & preparation
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.
22 mins to oven bake from frozen – 200°C/Fan 170°C/Gas Mark 6
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).
3½ mins to 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. 800W – Cook for 2½ mins, stand for 1 min. 900W – Cook for 2½ mins, stand for 1 min. Caution! Plate will become hot during cooking.
14 mins to 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.
5-7 mins to pan fry from chilled – medium heat
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.
Pacific Salmon (Oncorhynchus gorbuscha) (Fish).
Allergy Advice! For allergens, see ingredients in bold. Caution! Although extra care has been taken to remove all bones, some may remain.
|Typical values||100g pan fried contains||Each fillet pan fried contains|
|(of which saturates)||0.9g||0.7g|
|(of which sugars)||0.0g||0.0g|