Page 63 - Whats The Vibe By Chef Bruja

Prep Time: 10 minutes Sweet Je k

Co king Time: 25 - 35 minutes
Salmo

Se ving Size: 3 - 4

Inst uctio s Ing edients

• First, start by cutting the skin off the back of your salmon. An easy trick to do is when you start cutting the back of • 1 pound Atlantic salmon

the skin off. Once you cut a quarter of your salmon, you can pull the rest of the skin off with your hand while the oth- • 2 tbsp unsalted butter.

er hand holds the salmon down in place. Or continue to thinly slice the skin off the back if that is too difficult for you.
• 1 tbsp Graces Mild or hot jerk sauce
• Begin to clean in equal parts of cold water and vinegar.
• 1 tbsp green seasoning/sofrito.
• Rub the salmon as you clean it and rinse with cold water thoroughly.

• When you are done, set aside and pat dry both sides. • 1 tbsp Chef Bruja everything seasoning.

• Cut your salmon into 3 - 4 thin slices vertically. • 1 tbsp brown sugar.

• Get a large mixing bowl, and place your salmon pieces in there. • 1 tbsp ketchup.

• Begin to season, add 1 tsp of oil, 1 tbsp of green seasoning/sofrito, 1 tbsp Graces jerk sauce, 1 tbsp brown sugar, 1
• 1 tsp oil.
tbsp ketchup, and 1 tbsp Chef Bruja everything seasoning, gently around your salmon till they're fully coated. Please

place them in the fridge to marinate for at least 30 minutes.

• Grab your medium to a large skillet ( preferably nonstick) and place your heat on medium. Melt 2 tbsp of butter, then

place your salmon on the skillet. Let each side cook for 5 - 8 minutes. Once it's cooked on one side, flip over and re- Sweet Je k Ing edients

peat this process. Eight minutes to get that crispy edge or 5 minutes to get it cooked.

• Once your salmon is done, set aside and use that same skillet to make your sauce. • 4 tbsp unsalted butter, preferably Irish butter.

• 2 tbsp Graces jerk sauce mild or hot.

• 2 tbsp brown sugar.

• 3/4 cup chicken stock.

Sweet Je k Sauce • 1 tsp ketchup.

• 1 tsp Worcestershire sauce.

• On the skillet you cooked your salmon in, rinse it out and put your heat on medium. Add 4 tbsp • 1 tsp honey. ( optional )

of butter to the pan.

• Add 2 tbsp Graces jerk sauce, 1 tsp honey, 2 tbsp brown sugar, 1 tbsp ketchup, and 1 tbsp

Worcester- shire sauce. Mix this with a whisk or spatula—taste check.
Tips & Tricks
• Add your salmon back in your skillet with your sauce, and begin to baste your salmon with a

spoon. Please repeat this step till they're fully coated, then serve! You can garnish with parsley

if you would like!
• Your salmon will naturally look darker because of

your jerk sauce, that does not mean it is burnt!

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