Bourbon Glazed Salmon & Southern Potato Salad

1. To prepare the potato salad, wash and dry the green pepper and celery sticks. Trim the ends or sides as needed, then small dice both and place in the medium bowl. Cut the potatoes into 1/2-inch chunks and add them to the bowl along with the Potato Salad Dressing (#1), then mix well. You may add salt, pepper, or even a bit of Tabasco if desired.
2. Next, prepare the salmon. Remove the salmon from the packet and pat dry with a paper towel. Sprinkle salt and pepper on the fish fillets. Place the medium saute pan on medium-high heat. Add 2-3 teaspoons of oil, then preheat the pan for 3 minutes. Gently place the fish in the pan and cook the first side for 4-5 minutes. Carefully flip the fish over and continue cooking for 3-4 minutes.
3. Reduce the heat to medium-low. Pour the Maple Bourbon Glaze over the fillets, then rinse the container out with 1 tablespoon of water and add that to the pan. Heat for 1-2 minutes, spooning the glaze over the fish as it begins to boil. The fish should be cooked to a minimum internal temperature of 145 F. Remove from heat and turn off the burner.
4. Place 1 fillet on each plate, and then pour the maple glaze over it. Serve the potato salad on the side. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.