Member's Mark Atlantic Salmon Fillet Skinless
On This Page
Directions
Cooking instructions: Remove all packaging. Bake: Preheat oven to 350°F. Line a baking sheet with aluminum fol. Season the salmon fillet. Place salmon (skin side down) on the lined baking sheet. Bake for 20 minutes. Cook to a minimum of 145°F. Also great for grilling and broiling. Appliances may vary. Adjust cooking times as necessary.
Description
Member's Mark™ Atlantic Salmon Fillet Skinless. Gold standard. Sustainable seafood. Best Choice: Highest standard of sustainable seafood that poses minimal impact to ocean ecosystems and is certified by a third party. Responsible and transparent sourcing. Sustainable for people and planet. We will never sell unsustainable seafood!Other Description
Responsible farm raised. While we make every effort to remove all bones, please know that, as with all fish, some bones may still be present. MM sockeye salmon fillet – skinless PLU 36197. We would love to hear from you! Call us at: 1-888-301-0332 (toll free) 8am-5pm. CST Monday – Friday. To learn more about our sustainability program, please visit www.samsculb.com/seafood.Nutrition Facts
Serving Size: 4.0 oz
| Energy | 240 |
| Total Fat | 15 g |
| Saturated Fat | 3.5 g |
| Polyunsaturated Fat | 4.5 g |
| Monounsaturated Fat | 4.5 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 65 mg |
| Potassium | 410 mg |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugars | 0 g |
| Added Sugars | 0 g |
| Calcium | 0 mg |
| Iron | 0.4 mg |
| Vitamin D | 12.5 mcg |
| Protein | 23 g |
| Daily Percent Of Calcium | 0 |
| Daily Percent Of Iron | 2 |
| Daily Percent Of Vitamin D | 60 |
| Daily Percent Of Added Sugars | 0 |
Ingredients
Atlantic Salmon, Color Added In Feed.Warnings
Contains: Salmon.Not for raw consumption.
Caution: May contain bones.
Safe handling instructions: Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly for your protection. Follow these safe handling instructions Keep refrigerated or frozen.
Thaw in refrigerator.
Keep raw fish separate from other foods. Wash working surfaces (including cutting boards) utensils. And hands after touching raw fish or seafood.
Cook thoroughly.
Keep hot foods hot refrigerate leftovers immediately or discard. Product must be kept refrigerated bewail 32°F to 36°F.
UPC
6197