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Side of Scottish Salmon with Lemon & Dill

Side of Scottish Salmon with Lemon & Dill Gluten FreeDairy Free Meals

Scottish salmon glazed with wholegrain mustard, lemon and dill, topped with lemon slices.

£25.00 Serves 4-6 (735g)

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Tell Me More

A side of salmon makes for an impressive centrepiece to any party.

  • Serve it hot for a family dinner, or cold as part of a buffet for up to ten guests
  • The traditional side of buttered potatoes and green beans are a great addition
  • Or try something different: roasted baby beetroot and a green salad
  •  

    Watch below three different ways to serve our Salmon

How We Make It At Our Kitchen

  • A light touch is required when you’re dealing with a prime side of salmon like this, so we’ve given it a Scandinavian-inspired topping of dill, wholegrain mustard and lemon juice
  • Then it’s garnished with lemon slices, all set for you to bake at home. Glorious

How to Make a Gravadlax Mustard Sauce

Make a simple gravadlax mustard sauce: mix together 3 tbsp each of Dijon mustard, 1 tbsp of sugar, 1 tbsp of white wine vinegar, 100ml of rapeseed oil, a pinch of salt and fresh dill, finely chopped.

Nutrition

Typical Values Per 100g Per Portion
Energy (kJ)791 1,455
Energy (cal)190 350
Protein (g)20.3 37.4
Carbohydrate (g)1.5 2.8
of which: sugars (g)1.3 2.4
Fat (g)11.4 21
of which are saturates (g)1.9 3.5
Fibre (g)0.1 0.2
Sodium (g)0.2 0.36
Salt (g)0.5 0.9

Please Note: The details above are correct as of 2 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Ingredients

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). If you’d like to find out more about our ingredients, click here

Salmon (84%) [Fish], Lemon Slices (6%), Dill Paste (2%), Wholegrain Mustard (2%), Lemon Juice (2%), Water, Sugar, Cornflour, Salt.

Dill Paste contains: Dill, White Wine Vinegar, Sunflower Oil, Sugar, Salt. Wholegrain Mustard contains: Water, Mustard Seeds, Vinegar, Salt.

Please Note: The details above are correct as of 2 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking Instructions

At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

SERVES 4

*NOT SUITABLE FOR MICROWAVES*
OVEN COOK FROM FROZEN

Oven:

Preheat oven. Remove from all packaging and place directly onto a baking tray in the centre of the oven.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.
30 mins
Allow to rest for 2 mins before serving & ensure piping hot. This dish can be served cold - perfect for a buffet. Follow the cooking instructions, allow to cool and keep refrigerated until serving. Once cooked, consume within 48 hours.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 18-20 mins.

Extra Warnings:

Although every effort has been taken to remove all bones, some may remain.

Please Note: The details above are correct as of 2 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens

Fish, Mustard

This product has been made in a kitchen that uses nut ingredients

Please Note: The details above are correct as of 2 September 2017 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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