*PRE-ORDER* Salmon Wellington

CHRISTMAS PRE-ORDERS ARE NOW OPEN! ORDER BEFORE MONDAY, DEC 15th

NOTE: Jasper & Edmonton orders close Thursday, Dec 11^th at 10am. Cut-off date for all other locations (Calgary, Airdrie, Cochrane and the Bow Valley) will be Monday, December 15^th.

Your orders will be shipped on the following days:

• Jasper & Edmonton: Monday, December 15^th
• Airdrie & Cochrane: Monday, December 22^nd
• Calgary: Monday, December 22^nd or Tuesday, December 23^rd*
• Bow Valley: Wednesday, December 24^th

* Please be aware that a day may be assigned to you should deliveries become too full for a selected day. Priority will be given to orders placed earliest, and we will inform you should your delivery date need to be changed.

If you selected in-store pickup, your order will be ready for collection at our warehouse on either Monday, December 22^nd or Tuesday, December 23^rd, between 10:00 AM and 5:00 PM—depending on the date you selected at checkout. Your order must be collected by Tuesday, December 23^rd 5pm. Please note that due to the high volume of business during the Christmas season, our Deli will not be handling orders made online.

NOTE: We will be closed on December 25^th and December 26^th for the holidays. When pre-orders close on December 15th, regular orders will also be paused until January 9th. Be sure to get your order in before the deadline!

Approximate weight:

Small (~700g) - 2 people
Medium (~1.2kg) - 4 people
Large (~1.8kg) - 6 people

Ingredients: Salmon, Wild rice, puff pastry [flour (wheat), vegetable oil shortening [canola oil, modified palm oil and modified palm kernel oil] water, salt, soya lecithin, sodium propionate, potassium sorbate, artificial flavor, lemon juice powder, artificial color], carrots, celery, onion, garlic, white wine (sulphites), parmesan cheese (milk), cream (milk), butter (milk), egg, salt, spices

Serving/Cooking suggestion: RAW PRODUCT, must be fully cooked. Thaw in the refrigerator for 24 hours. Preheat oven to 375 F. Remove plastic bag and place salmon on a lined baking tray. Bake for approx. 30 minutes (small), 40 minutes (medium), 50 minutes (large) to reach an internal temperature between 125 F to 140 F based on desired doneness. Let rest 5-7 minutes before carving. 

For Valbella cooking tips, click here.

Product comes frozen.