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Our Wild-caught Sockeye Salmon is one of the most flavorful fillets you’ll ever experience. It’s loaded with Omega-3 fatty acids, which means it’s good for you, too. Here, we’ve paired it with our creamy Butternut Squash Risotto and Roasted Garlic Finishing Butter to create a hands-down delicious seafood feast.

  • Makes for an easy dinner with no guesswork, or a great gift for Christmas, Easter, Father’s Day or any special occasion
  • Comes with a FREE Kansas City Steak Book, filled with expert cooking instructions, grilling times and tips, recipes and more

9084 Salmon to Savor Meal

  • 4 (7 oz) Wild-caught Sockeye Salmon Fillets. Individually vacuum-sealed
  • 8 (4 oz) Butternut Squash Risotto combines fresh butternut squash with creamy herb and parmesan risotto, twice-baked for an impressive dining experience
  • 1 (3.5 oz) Roasted Garlic Finishing Butter

9085 Salmon to Savor Meal with Brie en Croute

  • Add 20 (1.2 oz) Brie en Croute. A creamy brie cheese with a dazzling raspberry preserve wrapped in puff pastry

9086 Salmon to Savor Meal with Brie en Croute and Lemon Cream Cake

  • Add 20 (1.2 oz) Brie en Croute. A creamy brie cheese with a dazzling raspberry preserve wrapped in puff pastry
  • Add 1 (8") Lemon Cream Cake. A two-layer, lemon-flavored cake filled with lemon cream, frosted with French buttercream and garnished with white chocolate shavings

Cooking

Preparing Wild Caught Sockeye Salmon

Thawed - Thaw in refrigerator overnight. When ready to prepare, preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with non-stick oil. Bake for 15-22 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Frozen - Preheat the oven to 400ºF. Remove salmon from packaging and place skin-side down on a sheet pan sprayed with nonstick oil. Bake for 30-35 minutes or until internal temperature reaches 150ºF when measured with a thermometer.

Preparing Butternut Squash Risotto

Convection Oven – From frozen, bake in a pre-heated 325ºF Convection Oven for 12-14 minutes. Cook to an internal temperature of 165ºF.

Conventional Oven – From frozen, bake in a pre-heated 350ºF oven for 25-30 minutes. Cook to an internal temperature of 165ºF.

Preferred Method - Thaw under refrigeration completely then bake in a pre-heated 350ºF Convection Oven for 10-12 minutes. Cook to an internal temperature of 165ºF.

Preparing Brie en Croute with Raspberry

Convection Oven – From frozen, bake in a pre-heated 375ºF Convection Oven for 8-10 minutes. Cook to an internal temperature of 165ºF.

Conventional Oven – From frozen, bake in a pre-heated 400°F oven for 20-22 minutes. Cook to an internal temperature of 165ºF.

Preparing Lemon Cream Cake

Defrost in refrigerator. Let stand at room temperature to serve and refrigerate leftovers up to 5 days.

Nutrition

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