Wild Sockeye Salmon Dinner for Two

SKU
2-13079
Special Price $65 Original Price: $65
  • Details
  • Instructions
  • Nutrition

Smoked Salmon Macaroni & Cheese
KEEP FROZEN UNTIL READY TO BAKE. Ovens vary; cook to an internal temperature of 165°F as measured with a food thermometer. Remove film from top of tray. Preheat oven to 375°F. Place tray on baking sheet and bake for approximately 30 to 40 minutes or until sauce starts to bubble. If top browns too quickly, cover with foil until finished cooking. Remove from oven; contents will be very hot. Let sit for up to 5 minutes before serving.

Wild Salmon Dinner Fillets
Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.
Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing
The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Cooking
Regardless of how you like to cook your salmon (bake, broil, grill, saute or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked.

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven's middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

Chocolate Tart
Keep frozen. To serve, thaw completely and use within 6 days. 

Wild Salmon Dinner Fillets
Nutrition Facts
Serving size 3 oz.
Amount per serving
Calories 140
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 55g 18%
Sodium 110mg 5%
Protein 22g
Vitamin A 4%
Iron 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Wild Alaskan Salmon
Smoked Salmon Macaroni and Cheese
Nutrition Facts
Varies Servings Per Container
Serving size 6 oz (170g)
Amount per serving
Calories 460
% Daily Value*
Total Fat 27g 34%
Saturated Fat 16g 79%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 560mg 25%
Total Carbohydrate 35g 13%
Dietary Fiber 1g 5%
Protein 21g
Vitamin D 0mcg 0%
Calcium 349mg 25%
Iron 2mg 10%
Potassium 240mg 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Carso's mac and cheese (Carso's mac and cheese sauce (whole milk, heavy whipping cream (milk, cream, monterey jack shredded cheese, all purpose flour, niacin, reduced iron, thiamine mononitrate, riboflavvin, folic acid), mozzarella shredded cheese (pasteurized milk, culture, salt, enzymes, cellulose added to prevent caking), provolone shredded cheese (cultured milk, enzymes, salt, cellulose to prevent caking, natamycin to protect flavor.), salted butter (cream [milk], salt), salt, granules garlic, canned chipotle puree in adobo (chipotle peppers, water, tomato paste, onion, sugar, may contain 2% or less of salt, vinegar, sunflower seed oil, paprika, garlic, corn starch, spices), paprika, ground black pepper), penne cooked pasta (water, penne pasta (fine ground durum semolina [wheat], niacin, iron [ferrous sulfate], thamin mononitrate [vitamin B1], riboflavin [vitamin B2], folic acid00, cheddar white cheese (pasteurized white cheese (pasteurized milk, culture, salt, rennet00, smoked salmon (salmon, salt, sugar, natural wood smoke). Contains: Fish, Milk, Wheat.
Chocolate Tart
Nutrition Facts
6 Servings Per Container
Serving size 2 oz (56.7g)
Amount per serving
Calories 240
% Daily Value*
Total Fat 16g 21%
Saturated Fat 0g 46%
Trans Fat 0g
Cholesterol 75mg 26%
Sodium 20mg 1%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 7%
Total Sugars 21g  
Includes 20g Added Sugars 40%
Protein 3g
Vitamin D 0mcg 0%
Calcium 18mg 0%
Iron 1mg 8%
Potassium 121mg 2%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Semisweet chocolate (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), eggs, butter (milk), sugar, cocoa powder, dark chocolate (chocolate liquor, sugar, cocoa butter, soy lecithin, vanilla). Contains 1% or less of wheat, almonds, coconut, hazelnuts, macadamia nuts, pecans and walnuts.

Create a memorable dinner at home with this NEW collection of SeaBear delights.

-2 Wild Sockeye Dinner Fillets (6 oz. each)
-1 Smoked Salmon Macaroni & Cheese (1 lb. tray)
-1 Chocolate Tart

Explore the flavors of the Smokehouse with our delicious rich and thick Smoked Salmon Macaroni & Cheese loaded with tender penne pasta, a four-cheese blend, and just the right amount of SeaBear’s Signature Smoked Sockeye Salmon. For the main entrée, are two super premium, Wild Sockeye Salmon fillets with instructions on how to prepare them to perfection. To finish the meal we've included a scrumptious Chocolate Tart.

Ships on Ice
More Information
Ships On Ships on Ice
Instructions

Smoked Salmon Macaroni & Cheese
KEEP FROZEN UNTIL READY TO BAKE. Ovens vary; cook to an internal temperature of 165°F as measured with a food thermometer. Remove film from top of tray. Preheat oven to 375°F. Place tray on baking sheet and bake for approximately 30 to 40 minutes or until sauce starts to bubble. If top browns too quickly, cover with foil until finished cooking. Remove from oven; contents will be very hot. Let sit for up to 5 minutes before serving.

Wild Salmon Dinner Fillets
Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.
Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.

Thawing
The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.

Cooking
Regardless of how you like to cook your salmon (bake, broil, grill, saute or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked.

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven's middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

Chocolate Tart
Keep frozen. To serve, thaw completely and use within 6 days. 

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