INGREDIENTS:
Sockeye salmon in a lemon dill scream sauce, served over basmati rice, peppers, onions herbs and spices
COOKING INSTRUCTIONS:
Defrosted – Oven @ 350°F for 25-30 minutes
Frozen – Oven @ 325°F for 50-60 minutes
INGREDIENTS:
Sockeye salmon in a lemon dill scream sauce, served over basmati rice, peppers, onions herbs and spices
COOKING INSTRUCTIONS:
Defrosted – Oven @ 350°F for 25-30 minutes
Frozen – Oven @ 325°F for 50-60 minutes