Alright, the Low N’ Slow boxes have arrived! It’s officially Caribbean month! This month’s box comes with 2 brand new slow cooker recipes by me: jerk chicken & beef stew. Also, you get a 2 of my favorite products, Caribeque’s island thyme seasoning and The Valley Hive’s wildflower honey.
I already made the jerk chicken last week. It’s cold and rainy in Los Angeles today. Perfect weather for the beef stew But…I didn’t get to the store in time to get the beef so that will have to wait. I did however have some Sizzlefish salmon.
I find that most times keeping it simple is best. I seasoned the fish with the island thyme seasoning, drizzled the wildflower honey on top and added a dollop of ghee on top and baked it.
I knew I had more enough of the featured products for the 2 recipes and leftovers to make this dish. That’s the cool thing about Low N’ Slow Box. You get to try out all these food products (usually small businesses) that you have maybe never heard of or tried before and there’s leftovers for more than just the 2 recipes.
The chickpea avocado salad recipe you can find here. I usually eat it straight out of the bowl but it was a nice accompaniment to the salmon. By the way, if you can’t tell, I like my salmon like my meat – well done.
- 1 lb salmon
- 2 tsp island thyme seasoning
- 1 tsp wildflower honey
- ½ tsp ghee
- Preheat oven to 400.
- Rub seasoning all over salmon, pressing lightly.
- Drizzle honey evenly on top of all pieces.
- Add dollops of ghee on each piece.
- Bake 15-20 min, or until fish is cooked to your liking.