Wild Caught Alaska Keta Salmon Fillets

CATCH METHOD: NET-CAUGHT COOKING INSTRUCTIONS: SIZE AND THICKNESS OF PORTIONS WILL VARY. COOKING APPLIANCE POWER VARIES FROM MODEL TO MODEL, SO CONSULT YOUR MANUAL AND ADJUST COOKING TIMES ACCORDINGLY. REMOVE ALL PACKAGING BEFORE COOKING. BAKE: 1. PREHEAT OVEN TO 375° F. 2. PLACE THAWED PORTIONS ON A LIGHTLY OILED, LOW-RIMMED BAKING PAN. 3. BRUSH PORTIONS WITH OIL AND SEASON AS DESIRED. 4. BAKE PORTIONS FOR 8 TO 10 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK. PAN FRY: 1. PREHEAT LIGHTLY OILED, NONSTICK FRYING PAN TO MEDIUM HIGH HEAT. 2. FRY THAWED PORTIONS 4 TO 4-1/2 MINUTES PER SIDE OR UNTIL FISH FLAKES EASILY WITH A FORK. 3. SEASON AS DESIRED. FOR FOOD SAFETY, COOK SEAFOOD TO AN INTERNAL TEMPERATURE OF 145° F AS MEASURED WITH A FOOD THERMOMETER. COPYRIGHT TOPCO OBF117 184489 BG6223B THAWING METHODS: REFRIGERATED THAWING REMOVE ALL PACKAGING - PLACE PORTIONS IN A COVERED DISH AND THAW IN THE REFRIGERATOR OVERNIGHT. RAPID THAWING REMOVE ALL PACKAGING - PLACE PORTIONS IN A RESEALABLE BAG. IMMERSE THE SEALED BAG IN A BOWL OF WATER IN YOUR SINK AND THAW UNDER A THIN TRICKLE OF COLD RUNNING WATER FOR APPROXIMATELY 15 TO 20 MINUTES. VACUUM SEALED INNER BAG! OUR STORY - WE BELIEVE IN PAIRING THE SIMPLE GOODNESS OF NATURE WITH DELICIOUS, MARKET-INSPIRED FLAVORS AND DELIVERING THAT QUALITY TO YOUR NEIGHBORHOOD GROCER. WITH FULL CIRCLE MARKET, BETTER CHOICES AND AFFORDABLE PRICES ARE ALWAYS IN SEASON YEAR ROUND. QUALITY GUARANTEED - IF FOR ANY REASON YOU'RE NOT SATISFIED, WE'LL GIVE YOU A FULL REFUND. FAO CATCH AREA: 67 GARLICKY HONEY GLAZED KETA SALMON - YOU WILL NEED: 1 PACKAGE (12 OZ) FULL CIRCLE MARKET WILD CAUGHT ALASKA KETA SALMON FILLETS, THAWED ACCORDING TO PACKAGE DIRECTIONS, 2 TBSP FLOUR, 1/2 TSP SEA SALT, 1/4 TSP FRESHLY GROUND PEPPER, 1 TBSP OLIVE OIL, 3 TBSP HONEY, DIVIDED, 3 TBSP BUTTER, 1 LARGE CLOVE GARLIC, MINCED, 1 TBSP LIME JUICE, 1 TSP SOY SAUCE, 1 TSP FRESH GRATED LIME RIND, PREHEAT OVEN TO 400° F. COAT A BAKING PAN WITH NONSTICK COOKING SPRAY. PAT SALMON FILLETS DRY ON PAPER TOWELS. COMBINE FLOUR, SALT AND PEPPER ON A SHEET OF WAXED PAPER, ROLL SALMON IN FLOUR TO COAT. PLACE A NONSTICK SKILLET OVER MEDIUM HEAT, ADD OIL. DRIZZLE 1 TBSP HONEY OVER EACH FILLET. ADD SALMON TO SKILLET AND BROWN ON BOTH SIDES. TRANSFER SALMON TO PREPARED PAN AND BAKE 8 TO 10 MINUTES OR UNTIL FISH FLAKES EASILY. MELT BUTTER IN A SMALL SAUCEPAN OVER MEDIUM HEAT. COOK UNTIL BUTTER JUST BEGINS TO TURN BROWN, ADD GARLIC AND COOK 1 MINUTE. TURN OFF HEAT AND ADD REMAINING 1 TBSP HONEY, LIME JUICE AND SOY SAUCE. SERVE SALMON DRIZZLED WITH BUTTER SAUCE AND SPRINKLE WITH LIME RIND. PREPARATION TIME: 10 MINUTES PLUS THAWING TIME, COOKING TIME: 14 MINUTES