Fire-Grilled Salmon with Lemon-Caper Piccata Sauce, Lentil Rice and Brussels Sprouts

Fire-Grilled Salmon:Salmon (Brined in Water, Salt, Sugar), OIive Oil), Sea Salt, Black Pepper Seasoning.

Lentil Rice:Vegetable Stock (Water, Onion, Carrot, Celery, Olive Oil), Red Lentils, Orzo Pasta (Water, Semolina (Wheat), Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid), White Long Grain Rice (Long Grain Parboiled Rice (Enriched with Iron (Ferrous Phosphate), Niacin, Thiamine Mononitrate, and Folic Acid), Onion, Parsley, Seasoning, Salt.

Brussels Sprouts:Brussel Sprouts, Lemon Preserves (Water, Lemon, White Sugar), Olive Oil, Sea Salt.

Stove Top:(Preferred Method) Bring water to a boil. Immerse pouch(es) in water, reduce heat to simmer, and heat for 12 minutes. Side dishes and sauces (if included) require only 3 ½ to 4 1/2 minutes in the same pot.

Microwave:(Alternative Method) Pierce hole in plastic film for venting. Place pouches on a microwave-safe dish and heat on high for 4 ½ to 5 minutes, or until heated through Let product stand for 1 – 2 minutes before enjoying.

Oven:(Not Recommended)

In the event your meal is not fully reheated after removal from the pouches, you may continue reheating in a microwave on a microwave-safe dish until done – which should be no more than another minute or two. An internal temperature of 158° F must be reached. Appliances vary, adjust accordingly.

For items without sauces or gravy, cut a hole in corner of the pouch and drain excess liquid before plating.

Appliances vary, adjust accordingly. Caution: contents will be very hot.