Jamaican Jerk Salmon!

I know you are all being super diligent with taking your fish oil to get those extra points for the challenge... right? Well, go that extra mile this week and cook up your own omega-3s and season it with this delicious Jamaican Jerk Rub, courtesy of Primal Palate.

Jamaican Jerk Salmon

Ingredients:

1 pound wild caught salmon, cut into 4-6 oz portions
1 teaspoon all spice
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon thyme
1/4 teaspoon cayenne pepper
1 teaspoon salt
2 tablespoons olive oil
The juice of 1.5 limes

Process:

1. Rinse salmon under water and pat dry with a paper towel.
2. Cut salmon into 4-6 oz portions, and place in a gallon ziplock bag.
3. In a small mixing bowl, whisk together spices, olive oil, and lime juice.
4. Pour marinade over salmon, seal bag, and make sure the salmon is evenly coated in the marinade.
5. Marinate salmon for 2-4 hours before grilling.
6. Preheat grill to 400.
7. Place salmon on a fish plate, skin side down first, and grill for 4 minutes a side, flipping once.
8. You can also bake this in the oven, 375 degrees for 35-40 minutes, broil for about 8 minutes per side, or fry in a skillet.  This rub will taste delicious no matter how you cook the salmon, so do what you are comfortable with.

Crock Pot Roast

I am horrible at writing recipes. I'm true free spirit in the kitchen and hate to be bound by measurement and instruction. This recipe will be more conversational.

7-9# Roast- can be chuck, round, sirloin... The only thing I would say no to put in a crock pot would be a rib roast, which is better suited for a dry cooking method.

Stab the chunk of meat a bunch of times to make slits in the flesh. Insert slivers of a garlic into slits. Season very liberally with salt/pepper/garlic powder.

In a heavy bottomed pan (like cast iron!!) heated with a nice layer of grape seed oil or bacon fat or ghee (the shit should smoking!) brown the roast on all sides. You will need to stay near the pan and turn once a nice crispy crust has formed. Once that is done, place roast into crock pot.

With the hot pan on medium heat, add large dice of an onion, a leek, 2 celery, 2 carrot and 2 tomatoes. Stir constantly, scraping up all the good bits on the bottom of pan.

Turn heat on high. Deglaze pan with a 1/2 bottle of red wine or 12oz of a good stout beer. Scrap up the bottom pan for all the tasty bits. Once boiling, dump into the crock pot.

Add these final ingredients:

2 bay leaf
2 teaspoon peppercorn
1 whole head of garlic, peel and all
1 bunch parsley with stems
3 sprigs of thyme

Add enough water to cover a little more than half way up the roast. Cover and set crock pot to "Long Cook" or 10 hours or "Low" what ever the longest setting is on your dial is. Do not set to "High."

Come home from work/crossfit, take the roast out of the crock pot- let it be sexy for a minute.

Strain the cooking liquid, discarding everything, EVEN THE VEGGIES.

Bring cooking liquid to a boil and let simmer on med-low while you roast fresh veggies in the oven. The sauce should thicken slightly, making it an aus jus. 


Stuff the hungry hole in the middle of the thing you call your face.

Chocolate Avocado Mousse

3 Avocados
1/2c. Dutch Cocoa Powder
1/2c. Raw Honey or Agave
2Tbs. Vanilla extract (no added sugar or alcohol)
Pinch of Salt


Beat until smooth with mixer... or with your beat it by hand, cause you have the guns to!

Put in fridge to "set" for about 2 hours. Or if you're impatient like me, just pop in the freezer for 15 mins :)

Then gorge like a crazy bulimic :)