We make the sauce by plucking the leaves from bunches of basil, parsley and mint and blending them with flavour-boosters like capers and anchovies. A splash of red wine vinegar and slosh of olive oil finishes the salsa.

The salmon will come skin-on, boned and lightly seasoned - vacuum-sealed and ready for you to pan fry or bake.

Salmon, olive oil, salt, pepper.

Salsa: parsley, mint, garlic, basil, capers, anchovies, red wine vinegar, extra virgin olive oil.

CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (2 FILLETS & SAUCE)
ENERGY4404.6kj
PROTEIN74.3g
FAT TOTAL73.7g
- SATURATED16.3g
CARBS1.4g
- SUGARS0.8g
SODIUM888mg
Small:
Two pieces of salmon plus salsa verde

Serve with the Wimmera grain salad tossed through with a handful of leafy greens or with asparagus or broccolini and roast kipfler potatoes with rosemary and sea salt.

LOW CARB: Just stick with a big salad full of colour, texture and interest - watercress, radicchio, rocket, herbs, finely sliced radish/fennel/cucumber - dressed with olive oil and lemon juice.

 

Frozen product. Once defrosted, cook and consume within 48 hours. 

PLEASE NOTE: the salmon is raw and should be fully cooked before consumption.  While every effort has been made to ensure the salmon is bone and scale-free, please be aware that some may remain.

TO COOK: Defrost fully before cooking. Pat dry the salmon, then sprinkle its skin with salt and place, skin-side down in a lightly oiled, medium-hot, non-stick frying pan for 4-5 minutes or until the skin is brown and crisp. Turn and cook for 2-3 minutes on the flesh side or until cooked to your liking. You can also stick the salmon in a 200C oven for 8-10 minutes - you won't get the crisp skin or browned flesh, but it's totally hassle free, which has a charm of its own. Season the cooked salmon with salt and freshly ground black pepper and serve with the salsa verde.