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Escalope de saumon sauvage mariné mangue et coriande
Escalope de saumon sauvage mariné mangue et coriande
Escalope de saumon sauvage mariné mangue et coriande
Escalope de saumon sauvage mariné mangue et coriande
Escalope de saumon sauvage mariné mangue et coriande
Escalope de saumon sauvage mariné mangue et coriande
$91.00

Mango and coriander marinated salmon escalope

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Only left in stock

Salmon escalope marinated with mango and coriander

(9 to 12 frozen and vacuum-sealed cutlets)

Straight out of our Signature collection , our famous salmon escalope marinated with mango and coriander is ready to be enjoyed in the comfort of your kitchen! Treat yourself to a succulent meal overflowing with refreshing aromas that will fill your belly and taste buds!

Our suppliers are none other than the renowned True North brand and we only use the best salmon from New Brunswick waters. Each fillet is packaged on the boat and frozen for a maximum of one day after fishing so that it maintains its optimal freshness. Being near New Brunswick ourselves, it is difficult to find fresher salmon.

Our salmon cutlets are completely covered in a sweet and mouth-watering mango-cilantro marinade that is as beautiful to the eye as it is delicious in the mouth. The sweet juice of the mango combines perfectly with the lemony and lively notes of coriander offering a harmonious fusion that deliciously enhances and seasons the salmon.

With its fresh and invigorating aroma, our salmon escalope is the ideal dish to serve summer and winter, indoors or outdoors, when the good weather is with us, or if you want a dose of the tropics on your plate. To prepare it, simply place the cutlet in the oven for about 15 to 18 minutes. They go well with almost anything, but some of our favorite accompaniments include lemon-scented rice and a side of vegetables, such as zucchini or green beans.

Each box contains 2 kg (approximately 9 to 12 individual servings) of vacuum-sealed salmon cutlets.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 25 to 30 minutes. 

Baking: Preheat oven to 350°F.  On a baking sheet, cook in foil (wrapped in aluminum foil or parchment paper) for 15 to 18 minutes. 


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