This Wholey Salmon is shipped straight to us from Norway. Salmon is one of the healthiest fish in the world containing essential omega oils. They are delicious and can be prepared in a variety of ways. Red to pinkish meat, the WHoley Norwegian salmon fillet is moist and oily with a delicate flavor that stands out in your favorite recipes. It’s also an excellent source of Omega-3 fatty acids, which have been proven to be great for the heart. The fish is favored by many smokers for the quality of product it allows, and does great in all types of cooking preparations. Norwegian salmon is enjoyed in more than 100 countries around the world for one reason – origin matters. Our salmon spends its life swimming in crystal clear, arctic waters with plenty of space to build muscle and flavor. Wholey Norwegian ocean-farmed salmon grows at its own pace, which gives it a pure and fresh taste, fat marbling and an attractive red-orange coloring. It also has a firm consistency, making it a pleasure to eat.
WHOLEY’S TRIO OF SAUCES
the perfect compliment to these Salmon Fillets
CREAMY CILANTRO SAUCE
- 1 cup Fresh Cilantro Leaves
- 1 cup Frozen Green Peas, thawed
- ½ tsp. Brown Sugar
- 1/8 tsp. Salt
- ¼ tsp. Ground Cumin
- ½ cup Light Sour Cream
- ½ cup Nonfat Plain Yogurt
- 1 tbsp. Chives, finely chopped
- 1 tbsp. Lime Juice
Combine cilantro, peas, sugar, salt, and cumin in a blender or food processor and pulse until well blended. Add sour cream, yogurt, chives, and lime juice and process until smooth. Chill until ready to serve. Makes about 2 cups.
CREAMY CHILI SAUCE
- ½ cup Heavy Cream
- ¼ cup Mayonnaise
- 1 tbsp. Mustard Salt, to taste
- 1 tbsp. Chives, minced
- 1 tbsp. Parsley, minced
- 2 tbsp. Chili Sauce
Whip heavy cream until stiff. In a separate bowl, combine mayonnaise, mustard, chili sauce, chives, parsley, and salt. Carefully fold the mayonnaise mixture into the whipped cream. Chill until ready to serve. Makes about 1-1/2 cups.
- 2-1/2 cups Milk
- 2 tbsp. Flour
- 2 tbsp. Butter
- Salt and Pepper, to taste
In a saucepan, warm the milk over low heat; do not boil. In a separate saucepan, melt the butter. Stir in the flour and blend well. Remove from heat and add milk gradually, stirring constantly to prevent lumps. Return to low heat and slowly bring to a boil, stirring constantly, until thickened. Season to taste. Serve warm. Makes about 2 cups.
BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 10-12 minutes, or until flakes easily with a fork.
BROIL: Preheat broiler. Season fillet with salt, pepper or lemon to taste. Place fillet in broiler pan and broil 4 to 5 inches from heat until fish flakes easily with a fork.
GRILL: Preheat grill and season fillet with salt, pepper and lemon to taste. Grill until fish flakes easily with a fork.