Waitrose Lightly Smoked Scottish Salmon Fillets240g

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Waitrose Lightly Smoked Scottish Salmon Fillets
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£6.99(£29.13/kg)6.99
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2 fresh lightly smoked Scottish salmon fillets
Oven cook for 18 minutes

PER 100g

Energy

748kJ
179kcal

Per Portion/A serving contains

Energy

711kj
170kcal

9% RI

Fat

8.70 g

Medium

12% RI

Saturates

1.90 g

Medium

10% RI

Sugars

0g

Low

0% RI

Salt

0.57 g

Medium

10% RI

RI = % of your daily reference intake

INGREDIENTS: salmon (Salmo salar) (fish) (98%), salt.

Allergy Advice
For allergens see ingredients in bold.

Typical values as prepared. 2.0

Typical valuesPER 100gA serving contains
Energy748kJ711 kJ
Energy179kcal170 kcal
Fat9.1g8.7 g
Of which Saturates2.0g1.9 g
Carbohydrate0gg
Carbohydrate0g g
Of which Sugars0g g
Of which Sugars0gg
Fibre0gg
Fibre0g g
Protein24.1g22.9 g
Salt0.60g0.57 g
Omega 31020mg969 mg

Origin Information

  • United Kingdom
  • Scotland

Warnings

  • For best results, oven cook.. WARNINGS: Filleting removes all major bones: small bones may remain

Shallow fry

Pan Fry. Time: 10-12 minutes. Remove all packaging. Heat a dessert spoon of vegetable oil in a frying pan over a medium heat. Pan fry fillets for 10-12 minutes, turning occasionally during cooking.

Cooking instructions

General

For best results, oven cook.

Oven cook

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 15-18 mins, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)

Recycling

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

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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