Ingredients (Included) Marinated Salmon
Marinated Salmon with Wild Rice Blend, Brussels Sprouts and Olive Oil & Rosemary Focaccia
10 min
2
SERVES
PREP
20-30 min COOK
medium SKILL
92024
ITEM #
Ingredients (Included) •
Pepper & Smoked Sugar marinated Alaskan sockeye salmon fillets (2 ct.)
•
Wild rice blend (8.8 oz.)
•
Brussels sprouts (16 oz.)
•
Olive oil & rosemary focaccia bread
•
Lemon (1 ct.)
•
Butter
Spice Level Mild
Nutritional attributes High in Protein Lean Source of Protein Includes Heart Healthy Fats
Suggested wine pairing Pinot Chardonnay
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (butter); Soy (rice); Wheat (focaccia, rice).
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) 1: Brussels Sprouts Wash under cold water. Cut in half or quarters for bite-sized pieces and remove yellow leaves.
GRILL Preheat grill to medium heat. Lay out two pieces of large foil. Place Brussels sprouts on one sheet of foil, drizzle olive or other preferred cooking oil over Brussels sprouts. Lay the other piece of foil over Brussels sprouts and fold ends together tightly to form a packet. Place directly on grill grate and cook 20-30 minutes, turning packet over half-way through cooking. (If packet puffs up during cooking use a knife to cut a small vent hole.)
OVEN Preheat oven to 375 degrees. Line a sheet pan with foil. Spread Brussels sprouts over the pan, drizzle olive or other preferred cooking oil over Brussels sprouts. Stir Brussels sprouts around to make sure they are well coated with oil. Place pan in oven and roast for 20 minutes or until just tender. Remove from oven and serve with salt and pepper to taste.
2: Salmon GRILL Preheat grill to medium heat and lightly oil grate. Remove salmon filets from pouch, discard excess marinade. Place filets on grill skin side down, cook for 4 minutes. Carefully turn filets over and cook for an additional 3-4 minutes. Squeeze lemon over salmon before serving.
OVEN Preheat oven to 375 degrees. Line a small sheet pan or baking pan with foil. Remove salmon filets from pouch, discard excess marinade. Put filets in pan skin side down, place in oven. Cook 10-12 minutes or until internal temperature reaches 165 degrees. Squeeze lemon over salmon before serving.
3: Focaccia GRILL Preheat grill to medium heat. Remove bread from package and place directly onto grill. Bake 5-8 minutes.
OVEN Preheat oven to 400 degrees. Remove bread from package and place directly onto oven rack or pan. Bake 8 minutes.
4: Wild Rice Heat rice in microwave according to package instructions and serve.
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (butter); Soy (rice); Wheat (focaccia, rice).
www.CobornsDelivers.com [email protected] 763.971.4900
10 min
2
SERVES
PREP
20-30 min COOK
medium SKILL
92024
ITEM #
Ingredients (Included) •
Pepper & Smoked Sugar marinated Alaskan sockeye salmon fillets (2 ct.)
•
Wild rice blend (8.8 oz.)
•
Brussels sprouts (16 oz.)
•
Olive oil & rosemary focaccia bread
•
Lemon (1 ct.)
•
Butter
Spice Level Mild
Nutritional attributes High in Protein Lean Source of Protein Includes Heart Healthy Fats
Suggested wine pairing Pinot Chardonnay
Suggested Preparation Instructions (See reverse side)
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (butter); Soy (rice); Wheat (focaccia, rice).
www.CobornsDelivers.com [email protected] 763.971.4900
Suggested Preparation Instructions (In recommended order) 1: Brussels Sprouts Wash under cold water. Cut in half or quarters for bite-sized pieces and remove yellow leaves.
GRILL Preheat grill to medium heat. Lay out two pieces of large foil. Place Brussels sprouts on one sheet of foil, drizzle olive or other preferred cooking oil over Brussels sprouts. Lay the other piece of foil over Brussels sprouts and fold ends together tightly to form a packet. Place directly on grill grate and cook 20-30 minutes, turning packet over half-way through cooking. (If packet puffs up during cooking use a knife to cut a small vent hole.)
OVEN Preheat oven to 375 degrees. Line a sheet pan with foil. Spread Brussels sprouts over the pan, drizzle olive or other preferred cooking oil over Brussels sprouts. Stir Brussels sprouts around to make sure they are well coated with oil. Place pan in oven and roast for 20 minutes or until just tender. Remove from oven and serve with salt and pepper to taste.
2: Salmon GRILL Preheat grill to medium heat and lightly oil grate. Remove salmon filets from pouch, discard excess marinade. Place filets on grill skin side down, cook for 4 minutes. Carefully turn filets over and cook for an additional 3-4 minutes. Squeeze lemon over salmon before serving.
OVEN Preheat oven to 375 degrees. Line a small sheet pan or baking pan with foil. Remove salmon filets from pouch, discard excess marinade. Put filets in pan skin side down, place in oven. Cook 10-12 minutes or until internal temperature reaches 165 degrees. Squeeze lemon over salmon before serving.
3: Focaccia GRILL Preheat grill to medium heat. Remove bread from package and place directly onto grill. Bake 5-8 minutes.
OVEN Preheat oven to 400 degrees. Remove bread from package and place directly onto oven rack or pan. Bake 8 minutes.
4: Wild Rice Heat rice in microwave according to package instructions and serve.
Use within 3 days of delivery or pick up. ALLERGENS: Dairy (butter); Soy (rice); Wheat (focaccia, rice).
www.CobornsDelivers.com [email protected] 763.971.4900
