SPINACH SUN-DRIED TOMATO AND ARTICHOKE SALMON (2 Pack)
$29.99
Premium Sushi Grade Scottish Salmon, generously topped with a delicious blend of baby spinach, artichoke hearts, sun-dried tomatoes, mozzarella and parmesan cheese, and topped with a Garlic Herb Butter Crust. Full flavored, yet surprisingly light, this simply yet elegant dish will sure to become a favorite at dinner time.
Cooking Instructions: Preheat the oven to 375, Convection if you have it. Lightly spray a baking sheet with nonstick spray. Remove the salmon from the package and sprinkle the top of each filet with the Garlic Herb Butter Crust. Place the salmon on the sheet pan and bake until fish flakes easily with a fork. Enjoy!
Pro Tip: USDA recommends to cook all fish to 145 degrees, we find that your salmon will be over cooked if you cook to this temperature and then remove from heat due to carry over cooking (your fish will continue to cook even off the heat). I find that if you pull the fish out of the oven at 125 – 130 degrees, it will continue to cook up to a perfect medium-well.
*Tail sections of fish will cook faster than center-cut filets, plan accordingly
*portions are 7-8 oz. each. They are hand cut to order and could vary slightly in size.
Description
Premium Sushi Grade Scottish Salmon, generously topped with a delicious blend of baby spinach, artichoke hearts, sun-dried tomatoes, mozzarella and parmesan cheese, and topped with a Garlic Herb Butter Crust. Full flavored, yet surprisingly light, this simply yet elegant dish will sure to become a favorite at dinner time.
Cooking Instructions: Preheat the oven to 375, Convection if you have it. Lightly spray a baking sheet with nonstick spray. Remove the salmon from the package and sprinkle the top of each filet with the Garlic Herb Butter Crust. Place the salmon on the sheet pan and bake until fish flakes easily with a fork. Enjoy!
Pro Tip: USDA recommends to cook all fish to 145 degrees, we find that your salmon will be over cooked if you cook to this temperature and then remove from heat due to carry over cooking (your fish will continue to cook even off the heat). I find that if you pull the fish out of the oven at 125 – 130 degrees, it will continue to cook up to a perfect medium-well.
*Tail sections of fish will cook faster than center-cut filets, plan accordingly
*portions are 7-8 oz. each. They are hand cut to order and could vary slightly in size.
Additional information
| Weight | 1 oz |
|---|
