Stuffed Salmon Roast - Two Roasts

Remove roast package from box. Pierce vacuum bag, and thaw package under refrigeration overnight, place roast on dish to catch moisture, (to thaw immediately: place roast in a bowl of luke-warm or slowly running water for about 30 minutes, or until roast is pliable).

Preheat oven to 375° F. Remove roast from bag and carefully cut off twine ties with scissors or a sharp knife. Place in roasting pan or casserole dish, and brush lightly with vegetable oil or melted butter and lemon juice. Cover roast loosely with aluminum foil and cook for 40 minutes. Carefully remove aluminum foil and cook for additional 10-15 minutes, or until internal temperature registers 165° F. on a meat thermometer. Cooking times may vary. Let stand 2 minutes prior to carving and serving.

Farmed Salmon*, Spinach, Goat Cheese (Pasteurized Goat Milk, Salt, Cheese Cultures, Vegetable Rennet), Ricotta Cheese (Whey, Milk, Vinegar, Xanthan Gum, Locust Bean Gum, Guar Gum, [Stabilizer]), Feta Cheese (Cultured Pasteurized Milk, Salt Enzymes), Roasted Red Bell (Bell Peppers, Water, Salt Citric Acid), Breads Crumbs (Wheat Flour, Sugar, Salt, Yeast, Cultured Wheat Flour, Farina, Malic Acid, Yeast Extract), Dijon Mustard (Vinegar, Water, Mustard Seed, Salt, White Wine, Citric Acid, Tartaric Acid, Spices, Turmeric), Fish Sauce Powder (Fish Sauce [Anchovies], Maltodextrin, Salt), Lemon Juice.

Contains: Fish (Salmon, Anchovies), Milk, Wheat.
*Farmed salmon raised with feed containing astaxanthin and (or) canthaxanthin (pigments which are some of the carotenes found naturally in wild salmon).