Honey Bourbon Salmon Meal for Two (Gluten Free)Item #: SLD44
Honey Bourbon Salmon Filet: For best results thaw prior to cooking.Remove fillet from packaging before thawing; thaw for approximately 1 hour at room temperature or 24 hours in the refrigerator. Grill: Place on preheated & oiled grill (color side up). Cook for 2-3 minutes and carefully flip using a metal spatula. Cook another 1-2 minutes or until thickest part of the fillet flakes easily. Pan Fry: Preheat 2 tbsp. of cooking oil in skillet on medium/high heat. Placed seasoned fillet in pan using spatula (color side up). Cook approximately 3 minutes; then flip and cook for an additional 1-2 minutes or until thickest part of the fillet flakes easily. Place on paper towel and let drain briefly prior to serving. Broil: Preheat broiler. Place seasoned fillet (color side down) on oiled broiler pan. Place pan a minimum of 4 inches away from broiler. Broil for approximately 6 minutes or until golden; remove pan from broiler and flip using spatula. Return to broiler and cook approximately 4-5 minutes or until thickest part of fillet flakes easily.
Vanilla-Bourbon Bacon "Lollipops": Cook from a thawed state. Preheat oven to 375°F and cook for approximately 15-20 minutes or until internal temperature of 165°F. Flip product halfway through cooking. Oven temps may vary, adjust cook times accordingly. Cook until desired crispness is reached.
Vegetable Napoleon: Preheat oven to 375°F. Remove from packaging and place on a greased baking sheet. Bake for about 20-23 minutes from frozen.
Sour Cream & Chive Twice Baked Potatoes:
Conventional oven: Preheat oven to 350°F. Place unwrapped potatoes on a baking sheet. Bake for 45-50 minutes to an internal temperature of 165°F (74°C). The ridges will be browned and the potatoes should be heated throughout.
Microwave: Remove the plastic wrap and heat in microwave for 3 ½ to 4 minutes, to an internal temperature of 165°F (74°C).
French Macarons: Remove the macarons from the freezer and immediately remove the protective plastic film. Carefully place the macarons on a plate and let thaw 1 hour in the refrigerator and 15 minutes at room temperature (65°F) prior to serving. Do not use microwave to thaw the macarons.
Vanilla-Bourbon Bacon "Lollipops": Bacon, Maple Syrup, Vanilla Extract (water, alcohol (35%), sugar, vanilla bean extractives), Bourbon Extract (water, alcohol (35%), sugar, bourbon extractives), Brown Sugar
Vegetable Napoleon: Eggplant, Zucchini, Tomato, Sunflower Oil, Onion, Olive Oil, Salt, Thyme, Garlic, Pepper.
Sour Cream & Chive Twice Baked Potatoes: Baked Potato, Sour Cream (Cultured Pasteurized Milk And Cream, Whey, Modified Corn Starch, Sodium Phosphate, Guar Gum, Carrageenan, Calcium Sulfate, Cultured Dextrose, Potassium Sorbate [Preservative], Locust Bean Gum), Water, Margarine (Liquid And Hydrogenated Soybean Oil, Water, Salt, Vegetable Mono And Diglycerides, Soy Lecithin, Sodium Benzoate [Preservative], Natural And Artificial Flavor, Beta Carotene [Color], Vitamin A Palmitate Added), Salt, Xanthan Gum, Onion Powder, Chives.
French Macarons: Sugar, Almonds 18%, Icing Sugar, Egg White, Butter, Almond Paste (Almonds, Sugar, Water), Milk, Cream, Milk Chocolate (Sugar, Whole Milk Powder, Cocoa Butter, Cocoa Mass, Emulsifier: Soy Lecithin, Natural Vanilla Extract), Pistachio Praline (Pistachio, Sugar), Glucose Syrup, Lemon Puree, Raspberries Crumbled, Inverted Sugar Syrup, Water, Pistachio, Yolk Egg, Cocoa Powder, Coffee, Coffee Paste (Coffee, Sunflower Oil), Fat-Reduced Cocoa Powder, Baker’s Custard Mix (Modified Corn Starch, Corn Starch), Potato Flour, Thickener: Pectin, Limoncello (Alcohol, Water, Lemon Peel, Natural Flavor), Tahiti Vanilla Powder, Spirulina, Bourbon Vanilla Powder, Natural Raspberry And Pistachio Flavors, Natural Color: Natural Beet Color – Caramel -Curcumin. Contains: Tree Nuts (Almond, Pistachio), Egg, Milk, Soybean. *Produced in a facility that also manufactures wheat and other tree nuts.