Plates On Deck

Home of Eclectic Soul Food

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RECIPES

Jerk Atlantic Salmon Tacos w/ Roasted Corn & Pineapple Salsa

WILD FORK

INGREDIENTS:

Salmon

  • 1 LB of Wild Fork Atlantic Salmon Filet
  • 2 TBP of butter
  • 1/2 lemon juiced
  • The Spice Lab’s Island Jerk Seasoning to taste
  • Plates On Deck’s Eclectic Soul Seasoning to taste
  • 2 Cubes of Wild Fork Ginger

Pico de Gallo

  • Pineapple 1/4 small diced
  • White Onion 1/5 small diced
  • Red Cubanelle pepper 1/4 small diced
  • Cilantro finely chopped
  • 1 lime juiced
  • 1 OZ white vinegar

INSTRUCTIONS:

  • Preheat oven to 400 degrees
  • Blend butter ginger cube lemon juice jerk seasoning together
  • Pour marinade over the salmon and massage gently
  • Sprinkle Plates On Deck’s Eclectic Soul Seasoning over the salmon
  • Add additional Jerk Seasoning
  • Bake for 14 minutes

Honey Bourbon Shrimp

WILD FORK

INGREDIENTS:

  • 1 LB shrimp (peeled, deveined, and cleaned)
  • Wild Fork garlic cubes x2
  • Wild Fork ginger cube x1
  • Plates On Deck’s Cajun Seasoning
  • Plates On Deck’s Eclectic Soul Seasoning
  • The Spice Lab Hickory Smoked Sea Salt
  • Plates On Deck’s Honey Burbon Sauce

INSTRUCTIONS:

  • Season shrimp with Plates On Deck’s Cajun and Eclectic Soul Seasoning
  • Add Hickory Smoked Sea Salt to taste
  • Preheat pan over medium high heat
  • Add 2 OZ water, garlic and ginger cubes until melted
  • Add shrimp and additional pinch of sea salt
  • Stir occasional to ensure even cooking
  • Remove at 135 degrees (about 4-5minutes)
  • Toss Shrimp in Plates On Deck’s Honey Bourbon Sauce
  • Broil for 3-4 Minutes until sauce is caramelized

Honey Butter Sweet Rolls

WILD FORK

INGREDIENTS:

  • Wild Fork Brioche Rolls (defrosted)
  • Butter 1/4 cup
  • Apple Pie Spice 1Table Spoon
  • Brown Sugar 2oz
  • Honey 1oz

INSTRUCTIONS:

Preheat Oven to 420 degrees

  • Melt butter, seasoning, sugar and honey together
  • Pour mixture over the rolls
  • Bake for 8-9 minutes until toasted