Young's 4 Pink Salmon Fillets Frozen 360g
We love it, and we want the nation to love it too.
As the country's biggest fish expert, we bring people more ways to enjoy fish more often. By freezing our fish we lock in the taste and nutrition.
We developed our award winning Fish for Life programme to ensure that all our fish is responsibly sourced. So Young's fish is not only good for you, it's good for the sea too. For more about our work to help conserve fish for future generations visit www.youngsseafood.co.uk
For great new recipe ideas and inspiration from Young's team of leading seafood chefs, make sure you visit our website.
- Brands: Young's
Cooking Instructions - General. Our Pacific Pink Salmon fillets are at their best cooked straight from your freezer. As cooking appliances vary, the following is a guideline.
Please ensure the product is piping hot throughout before serving. More than one fillet will require additional cooking time. Cook from frozen.; Microwave - From Frozen. 3 1/2 mins to microwave.
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.
Cook in the centre of the turntable on Full Power as follows:
Microwave Power 750W, Time 2 1/2 mins, Stand Time 1 min.
Microwave Power 850W, Time 2 1/2 mins, Stand Time 1 min.; Oven cook - From Frozen. 22 mins to oven bake - 200°C / 400°F / Gas Mark 6.
Pre heat the oven, remove all packaging including the individual pouch, wrap one fillet in a lightly oiled foil and form a parcel.
Place the parcel onto a baking tray and place in the centre of the oven.
For fan assisted ovens reduce cooking temperature/time according to manufacturer's handbook.; Poach - From Frozen. 12-15 mins to poach.
Remove all packaging including pouch and place one fillet into suitably sized pan.
Cover with milk or water and bring to the boil, then reduce the heat to a simmer.; Shallow Fry - From Frozen. 14 mins to pan fry.
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.
Country of Origin
Country of Packing
PO Box 51,
Bag - Plastic - Not Currently Recycled
Full Product Name:
4 Boneless pink salmon fillets
Store at -18°C below.
Do not re-freeze once defrosted.
Caution: although extra care has been taken to remove all bones, some bones may remain.
Caught in the Pacific Ocean
Each fillet oven baked contains Calories 113 6%, Sugar Nil 0%, Fat 3.6g 5%, Saturates 0.6g 3%, Salt 0.3g 5% of an adult's GDA*
*GDAs are based on the average daily requirement of a middle aged woman. Your personal daily requirement may differ.
Pink Salmon (Onchorhynchus Gorbuscha)
|Typical Values||Per 100g (as sold)||Per 90g fillet (as consumed)||Guideline Daily Amount (GDA)|
|(of which sugars)||Nil||Nil||90g|
|(of which saturates)||0.7g||0.6g||20g|
|(of which Omega 3||370mg||231mg|
|(Equivalent as salt)||0.1g||0.3g||6g|
Delicious salmon fillets are perfectly paired with light and tangy lemon couscous.
This sounds like a rather unusual soup, but the flavours merge beautifully; it also makes a perfect starter for a family Yom Tov meal. Saffron is derived from the flower of the saffron crocus. To produce 12g of dried saffron 1kg of flowers are needed, making saffron the most expensive spice in the world.
Seared salmon fillets with wilted spinach and a classic beurre blanc sauce.
Salmon fillets served with a hot potato, tomato and basil salad.
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