This boneless side of Tassie salmon is marinated in a zippy pan-Asian blend (a little bit Thai, a little bit Chinese, a little bit Vietnamese) of finely chopped lemongrass, ginger, coriander, lime zest and garlic, with GF soy and a little honey. It couldn't be simpler to cook, either in a frying pan or in the oven. 
Salmon, garlic, coriander, ginger, lime zest, lemongrass, soy (GF), olive oil, honey. 
Fish, Soy.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL5.3g34.4g
- SATURATED1.1g6.9g
- SUGARS3.8g24.3g
A 450g fillet of salmon plus the glaze. Serves three adults.
Serve with a squeeze of lime, sprinkled with julienned spring onions and chilli, with a noodle salad or rice and Asian rainbow slaw or stir-fried Asian greens.

WARNING:  this product contains raw fish and should be fully cooked before consumption.  While every effort has been made to ensure the trout is bone and scale free, some may remain, so exercise caution.

Defrost fully, then pat the fillet dry and sear, skin side down, in a lightly oiled, oven-proof frying pan for 4 minutes, then cook in a preheated 200C oven for 6-8 minutes. Remove from the oven and pour the glaze around the salmon. Alternatively, place on a baking-paper-lined tray and place in a 200C oven for 6 minutes, remove, pour glaze over salmon, and return to the oven for a further 4-6  minutes or until cooked to your liking. Either way, serve the salmon with lime cheeks, julienned spring onions and sliced chillies. 

DEFROST INFORMATION: For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Ovens vary; please adjust cooking times accordingly.