| 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!
Leave a comment