Wild Salmon Fillets
Thaw in Refrigerator. Broil or Grill: Preheat the broiler or grill. Brush the fish with melted butter or olive oil; season as desired. Broil or grill for 4-5 minutes on the first side and 3-4 minutes after turning. Pan Sauté: Preheat 1 tsp. of cooking oil per portion over high heat. Season as desired. Carefully place fish in pan; sauté for 4-5 minutes on the first side and 3-4 minutes after turning. Bake: Preheat oven to 400°F. Brush fillets lightly with melted butter or olive oil. Season as desired. Place fillets on a baking sheet, bake for 10-12 minutes.
Roasted Root Vegetables
Do Not Thaw. Oven: Preheat oven to 450°F. Remove vegetables from packaging. Spread in single layer on a rimmed baking sheet. Toss with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Roast for 25 minutes until golden brown and tender. Microwave (1100 Watt): Remove vegetables from packaging. Place in a microwave-safe dish. Toss with 1 tablespoon olive oil, ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Cover with plastic wrap venting one corner. Microwave on HIGH 3 minutes. Carefully peel back film; stir. Microwave an additional 1 ½ minutes or until tender.
Brussels Sprouts with Shallots and Bacon
Do Not Thaw! Stove Top: Separate Brussel Sprouts and place in a large pan over medium heat. Cook for 12-15 minutes stirring often. Oven: Preheat oven to 400°F. Carefully remove film from tray before baking. Place frozen tray on a foil lined baking sheet in the center of the oven. Cook for 35-40 minutes. Carefully remove from oven and serve. Microwave: cook on high for 4 minutes. Carefully remove film, stir and cook on high for 1-2 minutes. Stir and serve.
Don't forget to send dessert!