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MEET THE FARMER Ryan Smith, Izumi Aquaculture LOCATION Cambridge, Ontario Ready to put more heart-healthy, delicious fish on your plate? We bring you premium steelhead all year round. Steelhead ALL OUR FISH ARE: Humanely raised - with Cera no hormones or preservatives Pace Locally grown = — aa Available fresh Imon Fil 33005, Ma EXCLUSIVELY AT 99 Yj /LB Tolearn more about our exclusive local land-based aquaculture visit SAVE $2/LB izumiaquaculture.com Gr» ZUM ) CULTURE TEQUILA LIME SALMON WITH POMEGRANATE AVOCADO SALSA Serves 4 Prep: 15 min 2 tbsp Longo’s Extra Virgin Olive Oil Pomegranate Avocado Salsa: Marinate: 2hr Cook: 10 min 2 tbsp tequila avocado, diced /2cup pomegranate arils tsp grated lime zest sp grated lime zest ‘V3 cup Longo's Drained Petite Cut Garlic and 2 thep lime juice Clive Oil Canned Tomatoes 2 tbsp brown sugar 2 tbsp chopped fresh cilantro. 1 thsp Longo’s Seafood Rub tbsp each Longo’s Extra Virgin Olive Oil and Lime Juice 1 Longe’s Skin-on Steelhead Salmon Fillet (about 500g) VA tsp salt Pinch pepper Combine oil, tequila, lime zest and juice, brown sugar and seafood rub in shallow dish or Longo’s Resealable Bag. Add salmon fillet, flesh side down. Refrigerate for 2hours. Pomegranate Avocado Salsa: Stir together avocado, ails, tomatoes, cilantro, oil lime juice, salt and pepper in bowl. Cover and refrigerate until ready to use. Place salmon fillet, skin side down, on baking sheet lined with Longo’s Parchment Paper. Roast in preheated 425°F oven for about 10 minutes or until fishis golden and flakes with fork. Cut fillet into 4 portions, remove from skin and top with Pomegranate Avocado Salsa to serve. MADE FRESH IN-STORE DAILY. MADE FRESH IN-STORE DAILY. EARN EARN 150 POINTS 150 POINTS PRICES ON THIS PAGE EFFECTIVE FROM THURSDAY SEPTEMBER 15™ TO WEDNESDAY SEPTEMBER 28™, 2022.
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