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Includes

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

Details

  • Serving Size: Serves 2
  • Shelf Life/Expiration Date: 3 months in freezer
  • Country of Origin: United States

Preparation 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, sauté 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.

Please see the Ingredients tab for ingredient information.

Food Allergens: Contains: Salmon, Wheat, Milk

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Additional Shipping Info: 2nd Day Air

Product Disclaimer

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.








Ingredients: Salmon: Wild Alaskan SalmonMac and Cheese: 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 Tarte: 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.