This came from my good friend Kim. She is always cooking up something delicious. This salad is fabulous, especially on a hot, summer day. Great for taking to a gathering ...
Jammin’ Salmon is wonderful on fish and chicken. I happen to love thigh meat. Here’s a fast and easy weekday dinner.
8 chicken thighs – skin on
Preheat oven to 350.
Rinse chicken in cold water and pat dry. In a roasting pan or dish, place the skin thighs, skin side up. Spray with EVOO and generously shake on Jammin’ Salmon.
Roast in a 350 oven for 25 to 30 minutes. That’s it. Serve with rice and a veggie.
This recipe is hardly a recipe its so simple. Fast, easy, and delicious. Serve with a side salad or veggie.
2 pounds of fresh salmon skin on – Copper River, is my favorite
Jammin’ Salmon Shake
Heat your grill to medium high
Rinse fish and pat dry. Drizzle a little EVOO on the fish and shake on Jammin’ Salmon generously.
Place the salmon on the grill skin side up and grill for 8 minutes. Gently flip it being careful not to loosen the skin. Reduce temperature to medium and cover. Cook for another 8 minutes or until flesh is lighter and flaky.
1 stick butter melted
2 egg yolks
1 tablespoon lemon juice
pinch of cayenne pepper
Two Poached eggs for every person (8)
2 toasted and buttered English muffin halves for each person
Smoked salmon – one package – use a small piece for each English muffin
1 cup of cooked Dungeness Crab
One bunch of fresh asparagus – rinse and trim an inch of the bottoms
Gallopin’ Gourmet Shake, Rowdy Kitty Rub or Black Dog Belly Rub
Preheat oven to 450. Toss the asparagus with EVOO, and spread on a cookie sheet or roasting pan. Shake on Gallopin’ Gourmet Shake, Rowdy Kitty Rub or Black Dog Belly Rub
In small mixing bowl, beat egg yolks on medium speed until they are lemon yellow, reduce speed to low and slowly drizzle in melted butter. When half the butter has been drizzled in, squeeze lemon juice and cayenne pepper into remaining butter and drizzle into egg mixture. Set aside.
Take each toasted and buttered English muffin and place a piece of smoked salmon on it. Add a poached egg on top of the salmon. Then divided the cooked crab into 8 equal portions and place the crab meat on top of the poached eggs. Drizzle with hollandaise sauce and shake on Jammin’ Salmon.
Serve with Roasted Asparagus and fresh fruit. Bloody Mary’s are also a great compliment and if you have Feisty Fish Rub you can rim the glass with Feisty Fish.