*PRE-ORDER* Salmon Wellington

*EASTER PRE-ORDER - DELIVERY*
If this item is part of your order, the whole order will be marked as an Easter Pre-Order and will be delivered as follows:

• Edmonton & Area: Wednesday, April 9^th
• Airdrie, Cochrane, Okotoks & Calgary: Thursday, April 17^th
• Bow Valley: Friday, April 18^th

Cut off for Pre-Orders is 10am on Monday, April 7^th for Edmonton & Area, and April 14^th for all other locations (Calgary, Airdrie, Cochrane, Okotoks, and the Bow Valley)

*EASTER PRE-ORDER - PICK UP*
If this item is part of your order, the whole order will be marked as an Easter Pre-Order and will be available for pick up on Thursday, April 17^th.

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.