1 to 2 juicy Lemons 1 1/2 pounds Filet of Wild Salmon (skin-on; about 1/2 side) 2 ounces Butter Spread 1/2 teaspoon Adobo Seasoning (no Pepper) 2 to 3 tablespoons Lydia's Secret Season 2 tablespoons Capers 2 to 3 tablespoons Extra Virgin Olive Oil
Rinse Salmon under Cold Water. Squeeze the Lemon Juice over Salmon, allow to sit for 2 minutes, and then rinse the Juice off again. Pat dry. Season with Adobo and spread Butter into the natural pockets of the Salmon. Cover liberally with Lydia's special seasoning, sprinkle Capers over the Salmon, and squeeze Lemon over everything. Bake for 20-25 minutes, until well done.
4 cups Chopped Black Kale 1 small Cucumber (diced) 1/2 Red Cabbage (thinly sliced) 1/2 Red Bell Pepper (thinly sliced) 1/2 Yellow Bell Pepper (thinly sliced) 1/2 Orange Bell Pepper (thinly sliced) 1/2 Green Bell Pepper (thinly sliced) 3 Cloves of Garlic (minced) Cayenne Pepper to taste 2 pinch of Ground Sage 2 pinch of Ground Basil 2 pinch of Ground Mustard 2 pinch of Ground Ginger 3 tablespoons extra virgin olive oil 3/4 tablespoons Himalayan Salt 3 tablespoons Toasted Sesame Oil 2 juicy Lemons 2 juicy Limes 1/2 cup Dried Cranberries
Meanwhile, combine the Ground Sage, Ground Basil, Ground Mustard, Ground Ginger, Olive Oil, Sesame Oil, and half of the Lemon and Lime Juice with a pinch of Salt. Add the Kale, Cabbage, Cucumber, Bell Peppers, Garlic, and Cranberries, tossing to coat. Marinate for 15 minutes to allow Kale to soften.
Serve Salmon with Kale Salad.
1 green Bell Pepper 1 yellow Bell Pepper 1 medium to large White or Yellow Onion 3 Celery Stalks with leaves 1 head of Garlic 1 bundle of Basil 1 bundle of Cilantro 1/2 bundle of Parsley 7 to 10 large leaves of fresh broad leaf Thyme 2 bundles Scallions 3 tablespoons Sesame Oil 1/4 teaspoon Salt (optional) 1/4 teaspoon Ground Clove 1/4 to 1/2 Scotch Bonnet Pepper Water
For Lydia's Secret Seasoning: Combine all ingredients in a food processor. Add Water as needed to completely puree.