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Vacuum-packed fresh pasteurized packages with a salmon loin in mango sauce.
300g packages for 2 servings.
Salmon and the sauce we make with our mangos, lemon, cane sugar, and spices like different types of pepper.
While you decide when to savor it, keep it in the fridge between 0ºC and 4ºC and consume it before the expiration date.
It is ready to eat cold. If you heat it, do not overdo it to prevent it from drying out. In the microwave, stir the package to ensure even heating. It should be hot but not burning.
Hot or cold, as you have decided, the only thing left to do is to place it on a nice plate.
Hot with white rice. Cold on a bed of lettuce sprouts with the sauce serving as dressing.
| Nutritional Value per | 100g |
| Energy (KJ/kcal) | 658/158 |
| Total fat (g) | 6.09 |
| Saturated fat (g) | 0.06 |
| Carbohydrates (g) | 15.24 |
| Sugar (g) | 15.02 |
| Protein (g) | 10.03 |
| Salt (g) | 0.14 |
| Fiber (g) | 1.59 |
| Nutritional Value per | serving |
| Energy (KJ/kcal) | 987/237 |
| Total fat (g) | 9.13 |
| Saturated fat (g) | 0.09 |
| Carbohydrates (g) | 22.86 |
| Sugar (g) | 22.53 |
| Protein (g) | 15.04 |
| Salt (g) | 0.21 |
| Fiber (g) | 2.38 |
More information:Mango is a relatively modern fruit in our gastronomy. After the decline of sugar cane in the 1950s, the Granada coast had to reinvent itself. First came the cherimoya and then the avocado, loquats, and mango. Now it is already part of our cuisine and our landscape.As a fact, we will tell you that we make the sauce with cane sugar. When I was a child, that was the landscape of the Granada coast. How life changes!On the other hand, we use curry to give it a unique flavor. Curry is a blend of spices including chili pepper that we brought from the West Indies (America) and took to the East Indies.Spices have always been a great asset for embarking on adventures, but what is our cuisine without them!
