No.1 Scottish Prime Fillet of Salmon500g

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No.1 Scottish Prime Fillet of Salmon
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Fresh Scottish salmon fillet
Succulent and full of flavour, this is the best cut of salmon. Its farmed in the cold, clean waters around the Scottish coast and is easy to oven-bake.

PER 100g

Energy

864kJ
207kcal

Per Portion/per edible portion

Energy

925kj
222kcal

11% RI

Fat

14.00 g

Medium

20% RI

Saturates

2.40 g

Medium

12% RI

Sugars

0.0g

Low

0% RI

Salt

0.14 g

Low

2% RI

RI = % of your daily reference intake

INGREDIENTS: salmon (Salmo salar) (fish).

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. Contains 4 Servings

Typical valuesPER 100gper edible portion
Energy864kJ925 kJ
Energy207kcal222 kcal
Fat13.1g14.0 g
Of which Saturates2.2g2.4 g
Carbohydrate0.0g g
Carbohydrate0.0gg
Of which Sugars0.0gg
Of which Sugars0.0g g
Fibre0.0g g
Fibre0.0gg
Protein22.4g24.0 g
Salt0.13g0.14 g
Omega 31170mg1252 mg

Origin Information

  • United Kingdom
  • Scotland

Warnings

  • WARNINGS: Filleting removes all major bones: small bones may remain

Shallow fry

Pan Fry. CHILLED. Medium Heat. Time: 18-20 mins. Remove all packaging. Heat a dessert spoon of vegetable oil in a frying pan over a medium heat. Pan fry fillet for 18-20 minutes, turning occasionally during cooking. Do not reheat once cooled.

Oven cook

CHILLED:…Preheat oven. Remove all packaging. Loosely wrap salmon in foil and form into a parcel, place on a baking tray in centre of oven. Do not reheat once cooled. (Time 20-25 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)

Recycling

ComponentMaterialRecyclable
tapePlastic - PP (Polypropylene)
Cardboard Outer CaseCard
trayPlastic - PET (Polyethylene Terephthalate)
label-gluedPaper & card
filmPlastic - PET (Polyethylene Terephthalate)

Disclaimer

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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