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Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!

Rubbed Salmon with Broccoli and Apples | Ready Chef Go Bags

 

Salmon cooks perfectly and quickly in Ready. Chef. Go!® Grilling bags. If you like your salmon moist and tender, be sure to carefully keep track of the time. If baby apples aren’t in season, use fresh or dried apricots or plums or fresh blueberries or blackberries. You are welcome to use your favorite dry spice blends such as Old Bay, Zatarain’s, Chili Powder, or others if you choose not to make your own. Seven ingredients together have never been more scrumptious as you’ll taste in this recipe.

 

Courtesy of Chef Mark Cleveland

Time to Prep:    ⋆ ⋆

Ease to Prep:    ⋆ ⋆

Taste Score:      

4 Servings

Ingredients:

  • 1½ tablespoons of extra virgin olive oil
  • ¼ cup of dry vermouth or chicken broth
  • 3 to 4 cloves of garlic, rough chop
  • ½ lb of broccoli rabe, broccolette, or rapini
  • 1 lb of fresh wild caught salmon
  • 1½ tablespoons of Chef Mark’s Seafood Spice Blend (see bottom for recipe)* or any seafood seasoning of your choice such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, etc.
  • 3 to 4 baby apples, halved
  • 1 Ready. Chef. Go!® Grilling and Oven Bag

 

For a visual demonstration on how to prepare this easy and flavorful dish, check out the video at the bottom of this page!

Rough chop the rapini and add to the Grilling bag, making sure to put them on top of the parchment layer. Pour over the extra virgin olive oil, vermouth or broth, and garlic. Cut the salmon into 4 pieces and rub each piece with the seafood spice blend. Once seasoned, lay the salmon filets on top of the vegetables in the bag. Cut the apples in half and remove the cores and seeds.  Rub the halved apples with the spices from the cutting board and lay them on top of the seasoned salmon filets. Seal the bag properly with a double fold and place it in a 450° F oven or an open BBQ grill. Roast for 8 to 10 minutes, then let the bag rest for 5 minutes before cutting it open and plating the meal to serve.

*Chef Mark’s Seafood Spice Blend (Optional)

  • ¼ cup pickling spice
  • 3 tablespoons of Italian Seasoning Blend or Herbs de Provance (salt free)
  • 3 tablespoons of sea salt
  • 2 tablespoons of black pepper corns
  • 2 tablespoons of mustard seeds
  • 1 tablespoons of allspice berries
  • 1 tablespoon of celery seed
  • 1 tablespoon of caraway seed
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Mix well and grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like. Raid the spice rack at home and whip up your own batch with reckless abandon.

Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!
Rubbed Salmon with Broccoli and Apples - Ready. Chef. Go!

Rubbed Salmon with Broccoli and Apples | Ready Chef Go Bags

 

Salmon cooks perfectly and quickly in Ready. Chef. Go!® Grilling bags. If you like your salmon moist and tender, be sure to carefully keep track of the time. If baby apples aren’t in season, use fresh or dried apricots or plums or fresh blueberries or blackberries. You are welcome to use your favorite dry spice blends such as Old Bay, Zatarain’s, Chili Powder, or others if you choose not to make your own. Seven ingredients together have never been more scrumptious as you’ll taste in this recipe.

 

Courtesy of Chef Mark Cleveland

Time to Prep:    ⋆ ⋆

Ease to Prep:    ⋆ ⋆

Taste Score:      

4 Servings

Ingredients:

  • 1½ tablespoons of extra virgin olive oil
  • ¼ cup of dry vermouth or chicken broth
  • 3 to 4 cloves of garlic, rough chop
  • ½ lb of broccoli rabe, broccolette, or rapini
  • 1 lb of fresh wild caught salmon
  • 1½ tablespoons of Chef Mark’s Seafood Spice Blend (see bottom for recipe)* or any seafood seasoning of your choice such as Old Bay, Zatarain’s, Chef Paul Prudhomme’s, etc.
  • 3 to 4 baby apples, halved
  • 1 Ready. Chef. Go!® Grilling and Oven Bag

 

For a visual demonstration on how to prepare this easy and flavorful dish, check out the video at the bottom of this page!

Rough chop the rapini and add to the Grilling bag, making sure to put them on top of the parchment layer. Pour over the extra virgin olive oil, vermouth or broth, and garlic. Cut the salmon into 4 pieces and rub each piece with the seafood spice blend. Once seasoned, lay the salmon filets on top of the vegetables in the bag. Cut the apples in half and remove the cores and seeds.  Rub the halved apples with the spices from the cutting board and lay them on top of the seasoned salmon filets. Seal the bag properly with a double fold and place it in a 450° F oven or an open BBQ grill. Roast for 8 to 10 minutes, then let the bag rest for 5 minutes before cutting it open and plating the meal to serve.

*Chef Mark’s Seafood Spice Blend (Optional)

  • ¼ cup pickling spice
  • 3 tablespoons of Italian Seasoning Blend or Herbs de Provance (salt free)
  • 3 tablespoons of sea salt
  • 2 tablespoons of black pepper corns
  • 2 tablespoons of mustard seeds
  • 1 tablespoons of allspice berries
  • 1 tablespoon of celery seed
  • 1 tablespoon of caraway seed
  • 1 teaspoon of cinnamon
  • ½ teaspoon of nutmeg

Mix well and grind either coarsely or to a fine powder in a coffee grinder or food processor.  Customize it to what you have on hand and what you like. Raid the spice rack at home and whip up your own batch with reckless abandon.