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Ethnic Cuisines

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Kentucky Bourbon Glazed Salmon with Light Harissa Vinaigrette Greens Salad

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Nutrition Facts

Serving Size: 5.3 oz
Amounts Per Serving
Calories 350
Calories from Fat 230
% Daily Value*
Total Fat 26g 40%
Saturated Fat 1.5g 8%
Trans Fat 0g  
Cholesterol 20mg 7%
Sodium 380mg 16%
Potassium 135mg 4%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 14g  
Protein 10g  
Vitamin A 40% Vitamin C 25%
Calcium 4% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 4 Servings
Serving Size: 5.3 oz


Amount Ingredients
Vinaigrette Salad Dressing
1 oz. Custom Culinary® Gold Label Harissa Sauce
3 oz. Canola Salad Oil
1/2 oz. Green Onion, Sliced Thin
1/2 oz. Cilantro, Rough Chopped
1/2 oz. Lime Juice, Fresh
Kentucky Bourbon Salmon
5 oz. Alaskan Salmon, Boneless, Skinless
4 oz. Custom Culinary® Gold Label Kentucky-Style Bourbon Sauce, Warm
1/2 cup English Cucumber, Peeled, Spiral Sliced
3 oz. Mesclun Style Fresh Greens Mix
1 oz. Radishes, Thin Sliced
1/2 oz. Cilantro, Rough Chopped

Recommended Products: 9651 Gold Label Kentucky-Style Bourbon Sauce, 9678 Gold Label Harissa


  1. Preheat a Char Grill.
  2. In a small bowl, combine Gold Label Harissa, salad oil, green onions, cilantro and lime juice. Refrigerate until needed.
  3. Place the salmon on preheated grill. Cook for a total of approx. 10 – 12 minutes turning after 5 minutes to assure even cooking. Single line or cross mark as desired.
  4. When done to your preferred temperature, remove from the glaze the salmon pieces with the warm Gold Label Kentucky-Style Bourbon Sauce.
  5. While the salmon is cooking, prepare the salad mixture in a mixing bowl. When the salmon is cooked and glazed, toss the salad with the chilled dressing. Evenly coat and portion onto 4 serving plates with the warm Kentucky-Style Bourbon glazed salmon.

Chef's Tips

Substitute any grilled fin fish, pork chops, chicken breast, turkey medallions for the salmon in this recipe.

Recipe By

Custom Culinary® Broker
Chef's Guild

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