Oven Baked Roasted Garlic Salmon

Oven Baked Roasted Garlic Salmon

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Oven Baked Roasted Garlic Salmon


  • Author: Zach Johnston
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings

Description

This is an awesome weeknight winner. It’s easy, delicious and fast. The most important thing is to make sure you buy quality fish, you already have #certified-dope spices, so just make sure you visit a fish-friendly butcher shop or head to the fish case at a local grocery store!


Ingredients

  • 4 salmon fillets, skin-on (about 6-8 ounces each)
  • 2 tablespoons of oil
  • 1 T. Roasted Garlic Blend
  • fresh lemon wedges

Instructions

  1. Let salmon rest on the counter for 15 minutes, or until they have come to room temperature.
  2. Heat oven to 450°F.  Line a baking sheet with foil.
  3. Pat the salmon fillets dry on all sides with paper towels. Doing this to the skin is especially important so the fish doesn’t stick to the foil. Place the salmon skin-side-down the prepared baking sheet (or skillet).  If the ends of the salmon filets are really thin, just tuck them under a bit for even cooking.
  4. Brush the salmon on all sides (except the bottom) with oil.  Sprinkle each filet with a generous pinch of the Roasted Garlic Blend.
  5. Bake until the internal temperature of the salmon reaches 135-140°F*, about 4-6 minutes per half inch of thickness (measured by the thickest part of the filet).  You can also test for doneness by inserting a fork or knife in the salmon and twisting it a bit; the fish should be opaque and flake easily.
  6. Remove pan from the oven and transfer the salmon to a serving plate. Sprinkle each filet with a good squeeze of lemon juice, plus any sauce that you like. We especially like yogurt based cream sauces for this dish. It’s easy; just whip together a spoonful of greek yogurt with a squirt of lemon, a squirt of olive oil, and a pinch of salt. Voila.
Mango Chipotle Mahi Mahi Sandwich

Mango Chipotle Mahi Mahi Sandwich

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Mango Chipotle Mahimahi Sandwich


  • Author: Zach Johnston
  • Prep Time: 8 mins
  • Cook Time: 12 mins
  • Total Time: 20 mins
  • Yield: 4 servings
  • Cuisine: Beach

Description

Fish sandwiches are a beach-bar classic, and they couldn’t be easier to make. Fillets of grouper, mahimahi, or other white-fleshed fish are coated in a spice rub, then grilled until dark and juicy. The sandwiches themselves are the definition of simple perfection, featuring soft buns even sir mix-a-lot would love, lettuce, tomato, and classic condiments like mayo or tartar sauce.


Ingredients

  • 4  mahimahi fish fillets
  • 2 tbsp Mango Chipotle Rub
  • 4 tender sandwich buns
  • Spinach, Romaine or iceberg lettuce, for topping
  • Peaches, cilantro, red onion (for the salsa)
  • Mayonnaise or tartar sauce (if desired)

Instructions

  1. Rub fish fillets with oil.
  2. Season fish fillets with Mango Chipotle Rub all over on both sides.
  3. Cook fish on the hot side of grill until undersides of fillets are darkened (about 4 minutes). Flip fish and repeat on the other side. Transfer to cooler side of grill and continue cooking until an instant-read thermometer inserted in the center reads 140°F, (The last trace of translucence in the center should just be disappearing when the fish is done.) Transfer fish to a platter to rest.
  4. While the fish is cooking dice your 1 peach, 1/4 of a red onion, and 1/2 tbsp of cilantro for the salsa.
  5. Toast buns on the hot side of the grill, then build sandwiches. Top with peach salsa. Spread mayo (or tartar sauce) on the bottom and top buns; set fish fillets on bottom buns; top with lettuce and tomato; close sandwiches. Serve right away.
Grilled Voodoo Cajun Shrimp Tacos

Grilled Voodoo Cajun Shrimp Tacos

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Grilled voodoo Cajun Shrimp Taco


  • Author: Zach Johnston
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Total Time: 35 min
  • Yield: 4 servings
  • Cuisine: Mexican

Description

Fresh, flavorful, and healthy Grilled Shrimp Tacos loaded with all the best toppings, including cabbage, pico de gallo and a simple homemade crema sauce. Ready to eat in less than 30 minutes!


Ingredients

  • 1 pound peeled shrimp
  • 2 Tablespoons oil (vegetable or canola oil)
  • 1 small lime, juiced
  • 2 tbsp Voodoo Cajun 
  • 8 white corn tortillas

Optional but essential toppings;

Sauce Ingredients

  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 small lime, juiced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • ¼ teaspoon salt
  • 1 teaspoon sriracha hot sauce, (more if you like it spicy) 

Instructions

  1. In a mixing bowl whisk together the oil, lime juice, and 1.5 tbsp of Voodoo Cajun.

  2. Add shrimp to a large ziplock bag and pour the marinade in with the shrimp. Seal bag and marinade for 20-30 minutes.  (Make the sauce while you wait by mixing all ingredients in a mixing bowl.)

  3. Preheat grill to medium-high heat. Brush grill grates with oil and grill shrimp for about 3-4 minutes on each side (cook time will vary depending on thickness), flipping only once.

  4. Add the corn tortillas to the grill and warm for about 15 seconds on each side.

  5. Transfer shrimp to a plate and allow to rest for a few minutes before serving.

  6. Serve on warm tortillas, topped with cabbage, pico de gallo, sauce and other desired toppings.

  7. Serve with a side of tortilla chips or rice.

Jamaican Jerk Chicken

Jamaican Jerk Chicken

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Jamaican Jerk Chicken


  • Author: Zach Johnston

Description

Don’t worry, be happy. Bring the taste of the Caribean to your tv dinner stand as soon as you possibly can.


Ingredients

12 Chicken Legs
4 Limes (juiced)
2 TBSP EVOO
2 Onions
1.5 Cups of Green Onions
2 T. Jamaican Jerk Seasoning
6 Garlic Cloves
2 Habanero Peppers (optional)


Instructions

  1. Place chicken in a mixing bowl. Cover with lime juice and water.
  2. In a blender or food processor, place spice mix and oil together. Blend well, then mix in onions, green onions, garlic, and habanero peppers until almost smooth.
  3. Pour 3/4 of the marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  4. Preheat the grill to medium heat
  5. Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to 165F. 
Vegan Cauliflower Crust Pizza

Vegan Cauliflower Crust Pizza

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Vegan Cauliflower Crust Pizza


  • Author: Kyle Golembiewski
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4
  • Category: Pizza, Vegan
  • Cuisine: Italian, Vegan

Ingredients

1 Head Cauliflower, Medium

1 Tomato, Sliced

1 t. Italian Seasoning

1 t. Roasted Garlic Blend

1/4 t. Kosher Salt

1 Egg, Large

2 c. Mozzarella Cheese, Shredded

1/4 c. Parmesan Cheese, Grated

1/4 c. Red Sauce (store-bought or homemade, up to you)

Fresh Basil Leaves (garnish)


Instructions

Pre-heat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Use food processor to pulse cauliflower into powder (you should have about 2 1/2 cups). Transfer cauliflower to a microwave-safe bowl and cover. Microwave 3 to 5 minutes until soft. Transfer onto a clean, dry kitchen towel for cooling.

Once cooled, wrap the cauliflower in towel and wring out moisture. In a large bowl, stir together the Cauliflower, Italian Seasoning, Parmesan Cheese, Salt, Egg and 1 Cup of Mozzarella Cheese until well combined. Transfer to the prepped baking sheet and press into a 10-in. round. Bake until golden brown, approx. 10 to 15 minutes.

Remove the crust from the oven and top with Sauce (see recipe below) and remaining 1 cup mozzarella and top with tomato slices. Bake until the cheese is bubbling, roughly 10 minutes. Chop basil leaves and top before serving before serving.

Cardamom and Ginger Carrots

Cardamom and Ginger Carrots

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Cardamom and Ginger Carrots


  • Author: Zach Johnston
  • Prep Time: 10
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 5 sides
  • Category: side dishes
  • Method: pan fry

Description

This awesome holiday side dish will reassure your grandma that you actually have your life together, whether or not that is actually true remains to be seen.


Ingredients

  • 6 tablespoons unsalted butter
  • 1/4 cup thinly sliced fresh ginger
  • 1 garlic clove, minced
  • 4 whole cardamom pods (keep them whole!)
  • 3 pounds carrots, (you can also use baby carrots left whole)
  • 2 tablespoons sugar
  • 1/2 cup fresh carrot juice
  • 1/2 cup fresh orange juice
  • 1.5 tbsp. Colorado Chicken and Veg

Instructions

  • In your big frying pan! Melt the butter with a medium heat
  • Add the ginger, garlic, and cardamom and cook until fragrant DO NOT BROWN THE BUTTER. (This is around 2 minutes)
  • Add the carrots and sugar and cook over moderately high heat, stir the pot baby. Cook these until the carrots are crisp-tender, about 5 minutes.
  • Add the carrot and orange juices and bring to a simmer.
    Chuck in the COLORADO CHICKEN AND VEG.
  • Put a lid or foil or parchment paper over the pan and cook the carrots over low heat until tender, about 12 minutes.
  • Uncover and cook over moderate heat until the carrots are glazed, about 5 minutes longer.
  • Pull out the ginger and cardamom pods, transfer to a bowl and serve or cover and get to your party!