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Details
Made with organic sugar snap peas, red bell peppers & quinoa. Made with sustainable seafood. 34 g protein. Gluten free. Artisan quality - Bistro style. On the menu: Wild Alaskan salmon filet glazed with miso sauce over a blend of brown rice and golden quinoa with carrots, red bell pepper and sugar snap peas. About our ingredients: Wild caught Alaskan salmon; Rich in omega 3's; Caught using sustainable fishing practices; Protects our marine ecosystem; Premium seasonings; Organic sugar snap peas, red bell peppers & quinoa. Please recycle carton. Printed with soy ink. Our info. TheArtisanBistro.com. Certified organic by Quality Assurance International certified organic. Facebook. Twitter. Made in USA.
Ingredients
Wild Caught** Alaskan Salmon, *red Bell Pepper, *brown Rice, *sugar Snap Peas, *carrots, Water, *miso Paste (filtered Water, *whole Soybeans, *rice, Sea Salt, Koji Starter (aspergillus Oryzae)), Rice Wine (water, Rice, Salt), *quinoa, *brown Sugar, *wheat Free Tamari Sauce (water, Organic Soybeans, Salt And Organic Alcohol {to Retain Freshness}), *ginger Root, *sesame Seeds, *coconut Aminos, *organic Ingredients)
Directions
Keep frozen. Microwave Oven: 1. Remove trays from carton. 2. Do not puncture overwrap. 3. Protein tray cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) on high 5-6 minutes. 4. Vegetable tray cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) on high for 2.5-3 minutes. 5. Check that meal is cooked thoroughly. 6. Let stand for 1 min & remove overwrap. Stove Top: 1. Place the contents of the protein tray in a skillet pan and add 1/4 cup of water. 2. Cover and cook over medium-high heat for 5 minutes. 3. Add the contents of the vegetable tray to skillet pan, cover and reduce heat to medium. 4. Cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) for 7-10 more minutes, stirring occasionally. Add 1-2 tablespoons of water during cooking if needed. Then serve. Do not use toaster oven. Cooking times may vary. Use caution, meal will be hot.
Warnings
Allergens: contains salmon, coconut, soybeans
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 240
- Total Fat 4.5g6%
- Saturated Fat 0.5g3%
- Trans Fat 0g
- Cholesterol 25mg8%
- Sodium 590mg26%
- Total Carbohydrate 28g10%
- Dietary Fiber 4g14%
- Sugars 10g
- Protein 17g
Details
Made with organic sugar snap peas, red bell peppers & quinoa. Made with sustainable seafood. 34 g protein. Gluten free. Artisan quality - Bistro style. On the menu: Wild Alaskan salmon filet glazed with miso sauce over a blend of brown rice and golden quinoa with carrots, red bell pepper and sugar snap peas. About our ingredients: Wild caught Alaskan salmon; Rich in omega 3's; Caught using sustainable fishing practices; Protects our marine ecosystem; Premium seasonings; Organic sugar snap peas, red bell peppers & quinoa. Please recycle carton. Printed with soy ink. Our info. TheArtisanBistro.com. Certified organic by Quality Assurance International certified organic. Facebook. Twitter. Made in USA.
Ingredients
Wild Caught** Alaskan Salmon, *red Bell Pepper, *brown Rice, *sugar Snap Peas, *carrots, Water, *miso Paste (filtered Water, *whole Soybeans, *rice, Sea Salt, Koji Starter (aspergillus Oryzae)), Rice Wine (water, Rice, Salt), *quinoa, *brown Sugar, *wheat Free Tamari Sauce (water, Organic Soybeans, Salt And Organic Alcohol {to Retain Freshness}), *ginger Root, *sesame Seeds, *coconut Aminos, *organic Ingredients)
Directions
Keep frozen. Microwave Oven: 1. Remove trays from carton. 2. Do not puncture overwrap. 3. Protein tray cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) on high 5-6 minutes. 4. Vegetable tray cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) on high for 2.5-3 minutes. 5. Check that meal is cooked thoroughly. 6. Let stand for 1 min & remove overwrap. Stove Top: 1. Place the contents of the protein tray in a skillet pan and add 1/4 cup of water. 2. Cover and cook over medium-high heat for 5 minutes. 3. Add the contents of the vegetable tray to skillet pan, cover and reduce heat to medium. 4. Cook (internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots) for 7-10 more minutes, stirring occasionally. Add 1-2 tablespoons of water during cooking if needed. Then serve. Do not use toaster oven. Cooking times may vary. Use caution, meal will be hot.
Warnings
Allergens: contains salmon, coconut, soybeans
Common questions
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