any other salad or vegetables. Lemon and thyme whizzed up with a bit of garlic and olive oil make a deliciously versatile marinade for salmon.
Salmon, garlic, lemon zest, thyme, salt, pepper, olive oil.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, 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.
| PER 100G | PER SERVE | |
| ENERGY | 784kj | 1577kj |
| PROTEIN | 18.4g | 36.9g |
| FAT TOTAL | 11.8g | 23.8g |
| - SATURATED | 2.7g | 5.3g |
| CARBS | 1g | 2g |
| - SUGARS | .9g | 1.7g |
| SODIUM | 125.2g | 251.8g |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with the white bean and rocket "salad nicoise' or with a pile of wilted spinach and oven-roast tomatoes.
Just defrost and pat dry before cooking. To cook, heat a little oil in a fry pan and sear the salmon for 4 minutes each side (depending on how rare you like your salmon cooked).
Alternatively preheat the oven to 200 degrees and roast the salmon on a lined baking tray for approximately 8 minutes.
