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Salmon, Olive Oil, Sea Salt, Black Pepper
Defrost salmon in sealed pouch overnight in the refrigerator, or in cold water for 30 minutes. Once thawed, do not refreeze.
Bring medium pot of water to a boil. Reduce heat to just below a simmer. Slip pouch into water for 8-10 minutes or until product is heated throughout. Carefully remove pouch, cut open, and pour into serving dish.
Make a 1 inch slit on top of pouch. Place pouch in microwave safe container. Cook on high for 1-2 minutes or until chicken salmon reaches an internal temperature of 165F. Carefully cut open pouch and pour into serving dish. Enjoy!
Note: Microwaves vary, always cook to an internal temperature of 165°