E.U. Certified Organic. Farm Raised. Atlantic Salmon. Boneless & Skinless. Frozen Fillets. Perfect Portion. Product of Norway. Product of Scotland. Responsibly Sourced from our Partner Fisheries: Whether seafood at Wegmans is caught or farm raised, our suppliers must meet our standards for responsible sourcing. We require them to adhere to best practices that reduce the negative impact on local wildlife and help prevent depletion of natural resources. We feel a deep responsibility to work only with partners who share our goals to protect the environment and the food supply for our grandchildren and beyond - The Wegmans Family.
Ingredients
Nutrition Information
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Instructions
Warning
EU Certified Organic Atlantic Salmon (Salmo salar). Color added.
Keep Frozen Until Ready to Use. Used by date stamped on package. Cooking Directions: HOW TO THAW: 1. Remove all wrapping; place fillet(s) on plate in single layer. Cover loosely, refrigerate 8-12 hours or until thawed. 2. Rinse; pat dry and cook immediately. To Quick Thaw: 1. Remove all wrapping; place fillet (s) in resealable plastic bag. Place bag in bowl of cold water. Move bowl into sink; run a small stream of cold water about 45 min or until thawed. 2. Rinse; pat dry and cook immediately. Do Not Refreeze. Cook Immediately After Thawing or Refrigerate and Use within 24 Hours. HOW TO COOK: Cooking times may vary depending on your equipment. Do not cook from frozen. Oven: 1. Preheat oven to 400°F. Place thawed fillet(s), on parchment paper-lined baking pan. 2. Drizzle fillet(s) with oil; season. 3. Bake 14-15min until internal temp reaches 130°F (check by inserting thermometer halfway into thickest part of fish). Rest at least 2 min, transfer to serving platter. Tip: To finish, drizzle with olive oil and a squeeze of lemon juice. Pan Searing: (Preheat oven to 350°F if fillet is thicker than ½ inch.) 1. Dust fillet(s) with flour; pat off excess. 2. Heat 1 ½ tsp oil in skillet on MED-HIGH, until oil faintly smokes; add fillet(s). Turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown. 3. (If thicker than ½ inch, place pan in oven). For stovetop reduce heat to MED. Cook until internal temperature reaches 130°F; (check by inserting thermometer halfway into thickest part of fillet). Remove from heat; rest at least 2 min. 4. Optional finish by cooking to 120℉. Add 1 tsp butter and 1 Tbsp basting oil or olive oil to pan; swirl. Baste with spoon 2 min, until internal temperature reaches 130°F. Rest at least 2 min; season.
ALLERGENS: Contains Fish (Salmon). CAUTION: May Contain Bones. Please inspect and remove before cooking. Consumer Advisory: Consuming raw or undercooked seafood (internal temp less than 145ºF) may increase your risk of foodborneillness.
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