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Ethnic Cuisines

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Grilled Salmon with Lemon Lime Thai Red Curry Butter

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Nutrition Facts

Serving Size: 7 oz
Amounts Per Serving
Calories 370
Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 6g 30%
Trans Fat 0g  
Cholesterol 135mg 45%
Sodium 190mg 8%
Potassium 1080mg 30%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g  
Protein 44g  
Vitamin A 0% Vitamin C 2%
Calcium 2% Iron 10 %
*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
Optional Ingredients not included in Nutritional Facts

Yield: 1 Serving
Serving Size: 7 oz


Amount Ingredients
Lemon Lime Thai Red Curry Butter:
1 1/2 cups Butter, Softened
1/8 cup Frozen Lemon Lime Juice Concentrate
1 Tbsp. Lime Zest
4 Tbsp. Cilantro, Fresh, Chopped
3/4 cup Custom Culinary® Gold Label Thai-Style Red Curry Sauce
1 each 6 oz. Grilled Boneless Salmon, Cooked
2 Tbsp. Lemon Lime Thai Red Curry Butter (See Recipe Instructions Below)

Recommended Product: 9672 Gold Label Thai-Style Red Curry Sauce


  1. To make Lemon Lime Thai Red Curry Butter: Blend butter, lemon lime juice concentrate, lime zest, cilantro and Gold Label Thai-Style Red Curry Sauce. Hold refrigerated for up to 5 days until needed.
  2. Add butter to top of salmon and serve.

Optional Ingredients: Place salmon on a bed of 1 oz. of quick fried rice noodles and 2 oz. stir-fried fresh vegetables (red and yellow bell peppers, snow peas and onions).

Chef's Tips

Substitute any beef steak, pork, chicken, fish or shellfish for salmon.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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