Honey Bourbon Salmon Meal

Honey Bourbon Salmon: For best results, thaw prior to cooking. Remove fillet from packaging before thawing. Thaw for 24 hours in the refrigerator.
Grill: Preheat grill to medium/high heat. Place seasoned fillet on oiled grill and cook for 2-3 minutes on one side. Carefully flip and cook the other side for an additional 1-2 minutes, or until the thickest part of the fillet flakes easily.
Pan Fry: Preheat 2 tbsp. of cooking oil in skillet on medium/high heat. Place seasoned fillet in pan and cook for approximately 3 minutes on one side. Flip and cook the other side for an additional 1-2 minutes, or until the thickest part of the fillet flakes easily. Place on paper towel and let drain prior to serving.
Broil: Preheat broiler to 425°F. Place seasoned fillet on an oiled broiler pan. Place pan a minimum of 4 inches away from broiler. Broil one side for approximately 6 minutes, or until golden. Remove pan from broiler and flip the fillet over. Return to broiler and cook approximately 4-5 minutes, or until the thickest part of the fillet flakes easily.
For food safety and quality, follow these cooking instructions to ensure that product reaches internal temperature of 145°F as measured by a food thermometer. Oven temperatures and cooking time may vary. Adjust time according to your oven.

Vanilla-Bourbon Bacon "Lollipops": Keep frozen until ready to use. Thaw under refrigeration overnight.
Preheat oven to 375°F. Place bacon on a rack over a cookie sheet and bake for 15-20 minutes or until an internal temperature of 165°F, flipping halfway through. Cook to desired crispness. Oven temps may vary, adjust cook times accordingly.
Let the glaze packet thaw for an hour until it reaches room temperature. Drizzle over bacon or use as a dipping sauce.

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: From frozen.
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 3-1/2 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 for 1 hour in the refrigerator and 15 minutes at room temperature (65°F) prior to serving. Do not use the microwave to thaw the macarons.

Honey Bourbon Salmon Filet: Farmed Raised Atlantic Salmon (color enhanced), Honey Bourbon Seasoning (Sugar, Salt, Brown Sugar, Garlic Powder, Onion Powder, Acacia Gum, Soybean Oil, Natural Flavors, and contains less than 2% of the following: Spice, Dried Molasses, Modified Food Starch, Maltodextrin, Smoke Flavor), Honey, Canola Oil.
Contains: Fish (Salmon).

Vanilla-Bourbon Bacon "Lollipops":Bacon (Pork Belly, Water, Salt, Brown Sugar, Sodium Phosphates, Sodium Ascorbate, Sodium Nitrate), Vanilla Bourbon Glaze (Maple Syrup, Pure Cane Sugar, Water, Natural Flavors, Natural Vanilla Extracts, Bourbon Extract).

Vegetable Napoleon: Eggplant, Zucchini, Tomato, Onion, Olive Oil, Salt, Thyme, Garlic, Pepper.

Sour Cream & Chive Twice Baked Potatoes: Baked Potato, Sour Cream (Grade A Cultured Cream), Cheddar Cheese, (Pasteurized Milk, Salt, Cheese Cultures, Enzymes, Contains Less Than 2% Annatto), Water, Butter (Cream, Salt), Salt, Xanthan Gum, Onion Powder, Chives, White Pepper.
Contains: Milk.

French Macarons: ugar, Almonds , 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), Dark Chocolate (Cocoa Mass, Sugar, Cocoa Butter, Natural Vanilla Extract), Pistachio Pralin (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: Treenuts (Almonds, Pistachio), Egg, Milk, Soybeans.
Produced in a facility also handling Wheat and other Tree Nuts.