Captain Jacks Salmon Rub Recipe 455

SALMON FILLETS WITH CAPTAIN JACK'S SALMON DRY RUB

Steps:

• Place all spice ingredients in a bowl and whisk together well, being sure to break up brown sugar clumps.
• Transfer dry rub to an airtight container and store in a cool dry place.
• Preheat oven to 425ºF.
• Place a salmon fillet, skin side down, in a baking dish or on a foil-lined sheet pan sprayed with nonstick spray (or use nonstick foil).
• Brush top of salmon with olive oil and sprinkle liberally with dry rub (I used about 1 tablespoon for a 1 1/2-pound fillet).
• Roast uncovered in center of the oven until cooked through and salmon flakes easily (approximately 10 minutes per inch of thickness).
• The FDA suggests salmon is safe to eat when it reaches 145ºF.

THE CAPTAIN JACK

Steps:

• For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
• For the sandwich: Preheat a griddle to about 375 degrees F.
• Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.
• Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.
• Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.

CAPTAIN JACK'S SALMON RUB RECIPE - (4.5/5)

Steps:

• Place salmon fillets in a baking dish. Mix all the rub ingredients in a small bowl. Sprinkle the desired amount of rub onto the fillets. Baking: Preheat oven to 400 F. Place the seasoned salmon in the baking dish on the middle rack of the oven and bake for 15 minutes, or until the salmon is opaque and flakes easily with a fork. THe internal temperature should be 145 F. Grilling: Preheat grill to medium-high. Place the seasoned salmon on a pre-soaked cedar plank and cook for 20-30 minutes or until the salmon is opaque and flakes easily with a fork. The internal temperature should be 145 F. Serve on the cedar plank for great presentation. Makes 4-6 servings.

DRY RUB FOR SALMON

Steps:

• Combine the the first 8 ingredients.
• Coat both sides of salmon with the rub.
• Heat a small amount of oil in saute pan over med high heat and cook salmon on one side for 2 minutes. Lower heat and turn salmon. Cook for an additional 6-8 minutes till salmon is done.

SPICE-RUBBED SALMON

Steps:

• In a small bowl, mix the first 10 ingredients. Rub fillets with seasoning mixture; drizzle with oil., Place salmon on a lightly oiled rack, skin side up. Grill, covered, over high heat or broil 3-4 in. from heat 5 minutes. Turn; grill 4-6 minutes longer or until fish just begins to flake easily with a fork.

CAPT'N JACK'S SEAFOOD CREAM SAUCE

Steps:

• In a saucepan melt butter and add onions, green onions, celery and garlic.
• Add shrimp and cook until shrimp turn pink.
• Add flour and stir in completely.
• Add about half the whole milk and half the cream. Let simmer for about 10 to 15 minutes, stirring often. Add more milk and cream to desired thickness.
• Add Worcestershire, wine (if using), parsley, salt and white pepper to taste, cayenne if using, bay leaves, and chopped mushrooms if using.
• Let seasonings marry, over low heat, about 5 minutes. Stir well.