Page 67 - Whats The Vibe By Chef Bruja

Prep Time: 5 Tuscan Salmo

Co king Time: 30 - 40 minutes

Se ving Size: 4

Inst uctio s Ing edients

• First, start by taking the skin off the back of your salmon. If you enjoy the skin on your salmon, you are
• 1 pound Atlantic salmon.
free to leave it on, but removing the skin takes a lot of that fishy taste to it if that's something you don't

• 1 tbsp green seasoning/sofrito.
like. To easily remove the skin, begin by slicing an inch of the skin back ( do this with the thickest part of
• 1 tbsp Chef Bruja Everything seasoning. ( optional )
the salmon, not the thinnest), enough to be able to grab it with your hand thoroughly, then hold the

• 1 tbsp Ms. Dash original. ( optional )
salmon down with one hand and slowly pull the skin back with the other. If some of the salmon is coming
• 1 tsp pepper.
off, grab your knife and slice the part where the salmon and skin are stuck together to separate the two

• 2 tsp garlic powder.
and keep the same motion going until the skin is removed completely. If that isn't detailed enough for you,
• 1 tsp smoked paprika. ( optional )
you can google peel a salmon's skin easily.

• 2 tsp oil.
• Once you're done skinning your salmon, now grab your mixing bowl and put equal parts white vinegar and
• 2 tbsp unsalted butter.
cold water, and rub your salmon till your water is clear. Once it's done since it out and begin to pat dry on

• One bunch of fresh spinach.
both sides to remove the vinegar taste, you can also get any limes or lemon to clean your fish.
• Ten small cherry Roma tomatoes sliced in half.
• Cut your salmon into 3 - 4 thin slices, as you see in the photo. These are about 2 inches thick.

• 6 - 8 minced garlic cloves. ( 2 tbsp )
• Your salmon is cut into pieces, now coat with tsp of oil, add 1 tbsp green seasoning/sofrito, 1 tbsp Chef
• Three thin slices of red or white onion.
Bruja everything seasoning, 1 tbsp Ms. Dash, 2 tsp garlic powder, 1 tsp smoked paprika, and 1 tsp fresh

cracked pepper. Do this to both sides of your salon, then thoroughly rub all your seasoning. Now place back

in a bowl, cover them and refrigerate for at least 30 minutes to marinate while prepping your veggies.

• Wash and drain your one bunch of spinach. Then grab your 6 - 8 garlic cloves, and you want to smash Ing edients fo Tuscan

them. You can do this with your knife but be careful. You want to lay the knife flat on its side, on top of the
Sauce
garlic cloves, with your dominant hand holding the handle and your other hand smashing on the side of

the knife. Please repeat this step for all your cloves, then mince them into small fine pieces. This brings the

flavor out of your garlic more. ( if you don't feel comfortable doing this with your knife, take something • 2 tbsp unsalted butter.

with a flat bottom and heavy, and push the item's weight onto the garlic cloves till they are smashed. ) • 1 cup chicken broth. ( or whichever broth you prefer )

• Wash and slice cherry Roma tomatoes in half. • 1 cup heavy cream.

• Take your white onion, cut three thin slices off, and then dice them into small squares. • 1/2 cup fresh shredded parmesan.

• Wash your green onion, then cut off the white ends and dice finally—no rhyme or reason to this. • 1/2 cup fresh shredded Colby jack. ( optional )

• Shred your 1/2 cup of Parmesan and Colby jack and set aside for later. • 1/2 fresh squeezed lemon.

• Remove your salmon from the fridge, grab your medium-sized skillet, and place your heat on medium- • 1 tbsp of Chef Bruja everything seasoning. ( optional )

high.

• Coat your pan with 2 tsp of oil and 2 tbsp of butter and let that melt. Once it does, add your pieces of

salmon to your pan, this should take 8 - 10 minutes to cook on one side. Once it creates that nice brown

color, it flips over to the other side, continues to do this for all sides of the salmon till it is completely

cooked. The easiest way to flip would be with a large thong.

• Once your salmon is browned on both all sides, set aside to make the sauce. When your sauce is done, set

your salmon into the sauce and baste it.

• Let this cool, then serve with your favorite sides!

Tuscan Sauce

• With that same skillet, you made your salmon in. Clean off the excess oil and grease, then place back on your

stove and put your heat on medium. Add 2 tbsp of butter to your pan, let that melt, then add your chopped

vegetables ( not including your spinach ).

• Let that brown. After 2 minutes, add 1 cup of chicken broth, then 1 cup heavy cream, and mix.

• Let that come to a bubble, then add your 1/2 cup parmesan and 1/2 cup Colby jack. Mix that together then add

your spinach, then place a lid over it. Bring your heat down to low. This should take about 3 - 5 minutes to cook

down. Make sure to stir throughout the time, so nothing on the bottom is burning or sticking.

• Once that’s down, add 1 tbsp of Chef Bruja everything seasoning and a freshly squeezed lemon and mix. Taste

to check for liking, then add your salmon and baste it. Let this cool for 5 minutes, then serve with your favorite

sides!

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