Birds Eye Inspirations Wild Salmon in Sweet Chilli Sauce

Product Details

Preparation

Tastiest when OVEN BAKED STRAIGHT FROM THE FREEZER.
Oven cook – From Frozen

• Pre-heat oven 190°C, Fan 170°C, Gas Mark 5, 25 mins
• Place the bag containing the fish on a baking tray.
• Do not pierce the bag
• Middle of oven
• Two or more portions may require longer time

Alternatively, Microwave FULL POWER

1 bag:

• 650W/B: 5 mins
• 750W/D: 5 mins
• 850W/E: 4 mins

Stand for 1 minute.
2 bags:

• 650W/B: 9 mins
• 750W/D: 8 mins
• 850W/E: 8 mins

To Serve:

• Remove the bag from the oven or microwave, shake gently.
• Tear or cut the end of the bag with scissors.
• Be careful, bag and contents will be hot!

Storage Instructions

Store in a freezer at -18°C or cooler.

Ingredient Declaration

Wild Pink Salmon (FISH) (84%)

Water

Palm Kernel Oil

Rapeseed Oil

Ginger

Sugar

Rice Starch

Salt

Chopped Red Chillies

Tomato Purée

Concentrated Lemon Juice

Parsley

Chopped Garlic

Natural Emulsifier (Sunflower Lecithin)#

Spirit Vinegar

Lemongrass

Extra Virgin Olive Oil

Lemon Extract

#Lecithin is used to help the sauce blend with the fish juices on cooking, it is a natural material found in many traditional food ingredients.

Allergen information

For allergens see ingredients in CAPITAL LETTERS.

Other

Wild pink salmon fillets with a sweet chilli and ginger sauce.
Although great care has been taken to remove all bones, some may remain.

Nutritional Information – Adult

Per portion (148g) oven baked provides:
Reference intake of an average adult (8400kJ/2000kcal)
Typical values per 100g: Energy 588kJ / 140kcal.