Salmon fillet (FISH), gluten free SOY sauce, kombu dashi - (flavour enhancer: E621, salt, glucose, kelp powder, sugar, flavour enhancer: E635, kelp extract (dextrin, kelp extract, flavour enhancer: E621, salt), mirin - (Glucose Syrup, Water, Fermented Rice Extract (2%) (Water, Rice, Alcohol, Salt, Acidity Regulator: Citric Acid, Enzyme: Koji), Cane Molasses, Spirit Vinegar, Acidity Regulator: Phosphoric Acid), rice wine vinegar, white wine, stem ginger, root ginger, red chilli, lemongrass, onion, fennel, pak choi, carrot, courgette, Chinese cabbage, leek, salt, pepper, rapeseed oil (allergens highlighted).
Asian Salmon Fillet
Soy & mirin glazed char-grilled salmon fillet with Asian style vegetable medley, soy dashi and a rice wine vinegar & ginger dressing.
Preheat oven to 170 deg. C (fan assisted), remove film lid and place salmon container onto a baking tray and bake for approx. 12-15 minutes.
Remove lid from the soy dashi and microwave on full power for approx. 1 minute until piping hot. Using a fish slice, transfer your salmon and vegetables to your serving bowl, pour over the hot soy dashi, then drizzle the top of the salmon with the rice wine ginger dressing, then serve immediately
Store in refrigerator at 5 deg C or below, use within 3 days.
Not suitable for home freezing.