New! Our always popular flounder packets this month topped with a made in house compound pesto and dill butter, all served over a bed of brown rice. Wrapped individually for ease. (indiv packets, oven). GF
Hands on time: 0 minutes
Cooking time: 20-25 minutes
Defrost in refrigerator (recommended) or cook from frozen. Defrost pomegranate glaze and set aside.
Preheat oven to 375 degrees. Place the foil packs on a cookie sheet and place in oven for 25-30 minutes (35-40 if frozen) or until the fish flakes slightly with a fork and an until internal thermometer reads 145F. While the fish is baking, place the pomegranate glaze into a microwave safe container and microwave 10 seconds or until hot. Be careful when opening the salmon packets, as steam may be released when opening. Lightly drizzle pomegranate glaze over top of each fillet.
Ingredients: Salmon, brown rice, edamame, pomegranate juice, brown sugar, balsamic vinegar, garlic, ginger, spices. Per packet (4 oz filet plus brown rice)= Calorie: 238, Fat: 6g, Sodium: 200mg, Carb: 22g, Protein: 25g. Glaze (Per 2 tbsp): Calorie: 84, Fat: 0g, Sodium: 5mg, Carb: 21g