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Salmon tenderloin

approx. 225 g

    Extra information

    Salmon tenderloin

    Usage

    Bone-free: despite careful filleting, a bone may unintentionally remain in the fish.
    Preparation: Frying pan (non-stick): pat the salmon fillet dry and sprinkle with (fish) herbs. Heat liquid margarine and/or (olive) oil and fry the salmon fillet for 1 minute at a high temperature. Reduce the temperature to medium-high. After 3-5 minutes, turn the salmon tenderloin at a low temperature until the salmon tenderloin is done. Move the frying pan occasionally so that the salmon fillet does not stick. Oven (180°C): pat the salmon fillet dry and sprinkle with (fish) herbs and (olive) oil. Place the salmon fillet in a greased oven dish and heat in the center of a preheated oven for 10-15 minutes. Steam: sprinkle the salmon fillet with (fish) herbs. Heat a layer of (fish) stock or water in a pan. Steam the salmon fillet in a steam fan or basket above the simmering liquid with the lid on the pan for 8-10 minutes. And papillotes (oven 180°C): place the salmon fillet on a sheet of aluminum foil or baking paper and sprinkle with (fish) herbs. Surround the salmon fillet with chopped vegetables. Add 2 tbsp stock or white wine. Close the package and place it in an oven dish in the center of a preheated oven. Bake the salmon fillet for 15-20 minutes. Open the package at the table. Warnings and restrictions on use
    Heat before consumption.

    Ingredients

    Ingredients: salmon.
    Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

    Allergy information

    Fish

    Nutritional values

    These values ​​apply to the unprepared product

    Type Per 100 Grams
    Energy 915 kJ (220 kcal)
    Fat 16g
    of which saturated 2.5g
    of which unsaturated 14g
    Carbohydrates
    of which sugars
    Dietary fiber
    Proteins 19g
    Salt 0.2g
    Omega 3 Fat acids 2 g

    Salmon tenderloin

    approx. 225 g

      Product form

      The salmon is farmed in Norway and is ASC certified. The chain is closed and therefore transparent, we know exactly what kind of life the salmon has had and where the salmon comes from. * Naturally rich in omega-3 fatty acids and proteins * 1 portion of salmon of 140 g contains enough omega-3 fatty acids to meet the needs for a whole week * Fresh and unprocessed * Salmon tenderloin, the most beautiful part of the salmon. Soft structure and rich taste!

      €12 , 30

      €13,40 (incl. btw)

        Characteristics

        Aquaculture Stewardship Council

        Save

        Suitable for freezing at home on the day of purchase. Use within 3 months. Thaw before use.

        Description

        The salmon is farmed in Norway and is ASC certified. The chain is closed and therefore transparent, we know exactly what kind of life the salmon has had and where the salmon comes from.


        * Naturally rich in omega-3 fatty acids and proteins
        * 1 portion of salmon of 140 g contains enough omega-3 fatty acids to meet the needs for a whole week
        * Fresh and unprocessed
        * Salmon tenderloin, the most beautiful part of the salmon. Soft structure and rich taste!

        Extra information

        Salmon tenderloin

        Usage

        Bone-free: despite careful filleting, a bone may unintentionally remain in the fish.
        Preparation: Frying pan (non-stick): pat the salmon fillet dry and sprinkle with (fish) herbs. Heat liquid margarine and/or (olive) oil and fry the salmon fillet for 1 minute at a high temperature. Reduce the temperature to medium-high. After 3-5 minutes, turn the salmon tenderloin at a low temperature until the salmon tenderloin is done. Move the frying pan occasionally so that the salmon fillet does not stick. Oven (180°C): pat the salmon fillet dry and sprinkle with (fish) herbs and (olive) oil. Place the salmon fillet in a greased oven dish and heat in the center of a preheated oven for 10-15 minutes. Steam: sprinkle the salmon fillet with (fish) herbs. Heat a layer of (fish) stock or water in a pan. Steam the salmon fillet in a steam fan or basket above the simmering liquid with the lid on the pan for 8-10 minutes. And papillotes (oven 180°C): place the salmon fillet on a sheet of aluminum foil or baking paper and sprinkle with (fish) herbs. Surround the salmon fillet with chopped vegetables. Add 2 tbsp stock or white wine. Close the package and place it in an oven dish in the center of a preheated oven. Bake the salmon fillet for 15-20 minutes. Open the package at the table. Warnings and restrictions on use
        Heat before consumption.

        Ingredients: salmon.
        Of which added sugars 0.00g per 100 grams and of which added salt 0.00g per 100 grams

        Allergy information

        Fish

        Nutritional values

        Deze waarden gelden voor het onbereide product.

        Soort Per 100 Milliliter RI*
        Energie 167 kJ (40 kcal)
        Vet 1.5 g
        waarvan verzadigd 1 g
        Koolhydraten 2.8 g
        waarvan suikers 2.8 g
        Eiwitten 3.7 g
        Zout 0.07 g
        Vitamine B12 / Cyano-Cobalamine 0.46 µg 18%
        Calcium 119 mg 15%
        * DRI= dagelijkse referentie-inname.

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