| Featuring our salmon rub & avocado honey |

Ingredients for the salmon:

  • 4 wild caught salmon filets (we love Williams Bro Salmon) about ½ lb each
  • 2 tsp OBTC Salmon Rub
  • Salt & pepper, to taste
  • ½ tsp paprika (we prefer sweet or mild)
  • 2 Tbsp ghee
  • 4-5 cloves of garlic finely minced
  • 1 Tbsp water
  • 2 tsp liquid aminos or soy sauce
  • 4 Tbsp OBTC Avocado Honey
  • 2 tbsp fresh squeezed lemon juice

Ingredients for the salad:

  • 1 large bunch of kale, rinsed & finely chopped
  • Juice of 2 lemons
  • 1 cup olive oil
  • 5-6 cloves of garlic, finely minced
  • Salt & pepper, to taste
  • Pumpkin seeds
  • ½ cup parmesan or romano cheese

Directions for the salmon:

  • Preheat the oven to broil setting on medium heat.
  • Season salmon with salt, pepper, paprika, and OBTC Salmon Rub. Set aside.
  • Heat butter in a skillet over medium-high heat until melted. Add garlic & saute for about a minute or until fragrant.
  • Pour in the honey, water, and liquid aminos. Allow flavors to heat through & combine.
  • Add in lemon juice & stir well.
  • Add salmon steaks into the sauce in your pan & cook each filet skin side down for 3-4 minutes or until golden. Baste tops with pan juice throughout. This entire time.
  • Transfer your pan to the oven for another 5-6 minutes or until the tops of the salmon are nicely charred.

Directions for the salad:

  • Mix olive oil, salt & pepper, garlic, about ⅕ of your parmesan, and lemon juice in a bowl and mix really well.
  • Chop your kale & delicately massage. Toss in bowl.
  • Add in pumpkin seeds and remaining parmesan and toss well.
  • Cover your salad with your mixed dressing and toss well.
  • Place your beautiful salmon filets on top & enjoy!

Snap a picture and try this delicious recipe at home & tag us on insta - @oldbarrelteaco!

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