*This makes enough to coat 3-4 individual portions of salmon.
For the Dish
2 cups Leafy Greens of Your Choice
1 Medium Delicata Squash
1 cup Mini Heirloom Tomatoes
1/2 Ripe Avocado
1 Filet of Fresh Salmon. I used Coho Wild Salmon.
1. FOR THE RUB:
Add all dry spices to a small bowl and mix, including the coffee. Add in oil last and continue to mix well. Set aside.
2. FOR THE DISH:
Set oven to 400.
Cut delicata squash in half. Using a knife and spoon - remove the seeds (you can save them to roast if you wish). From there, cut squash into 1/4 inch pieces so that you have circles of squash to roast. Set Aside. Note - you do not need to remove the skin. It is edible and very tasty.
Line a cookie sheet with parchment paper and spray with olive oil or avocado oil.
Place the individual pieces of squash on the sheet. Spray the squash lightly with oil and season with salt.
Wash and dry mini heirloom tomatoes. Spread them next to the squash on the cookie tray. Spray lightly with oil and season with salt.
Place in oven and set the timer to 20 minutes.
3. FOR THE SALMON:
If the salmon is bought fresh, remove it from the fridge. Otherwise, make sure it is properly defrosted from the freezer. Pat with a paper towel to remove some of the moisture.
Using a spoon or food brush, coat the salmon with the rub. Make sure to get the sides! Be as liberal as you want! The more rub, the more coffee flavor!
4. PUTTING IT ALL TOGETHER:
Once the squash and tomatoes have been roasting for 20 minutes, remove from oven. Make room on the cookie sheet for the salmon. Add seasoned salmon onto the cookie sheet.
Place back in the oven for 7 minutes - until the salmon is almost finished. Note - I like my salmon on the medium side.
Turn oven on broil. Broil for 2 minutes to finish off the salmon and add a nice crisp to the veggies.
Remove from oven and place on top of your bed of greens (I season greens lightly with olive oil, lemon juice, and pink salt - but anything you like on greens works).
1 tbsp Natural Almond Butter or Peanut Butter (Healthy Fat)
1 Espresso Shot or 1/4 C Mash-Up Colombia + Sumatra Coffee
1 Scoop of Chocolate Protein Powder (I use Health Warrior Chocolate)
1 cup ICE - helps to make it super cold and thick
This is one of my fave morning smoothies! For coffee and chocolate lovers alike - this one is super satisfying. I know it can be hard to get on board with green smoothies especially if you are new to smoothies. This is a great alternative.
1. Combine all ingredients in a high-speed blender. Blend until desired consistency. Add ice as a thickening and cooling agent.
The coffee beans you use matter! You do not want to use one that produce a super bitter taste, it will not work as well with the nut butter vibe. I love Boyer's Mashup coffee beans because the flavor profiles are crafted to perfection. Great for drinking and cooking.
Grind up 2 tablespoons of coffee beans in your food processor. Let it go for about 1 minute. I like them a little chunky, but keep it going until your desired consistency.
Add in almonds, vanilla, 1 tbsp of coconut oil and salt. Let it mix for a few minutes. You may have to stop it and mix it around a little. Add the second tbsp of coconut oil when it is about halfway to your desired consistency.
Keep letting it mix in the processor for as long as it takes to get it to a creamy (dreamy) texture. It took about 5-6 minutes for me, but it will vary depending on the food processor you use.
A new coffee cottage selling bagged coffee, as well as a mobile cafe with a menu including brewed coffees, espressos and teas is now open onsite at the 1927 Boyer's Schoolhouse that was destroyed by fire earlier this year. Stop by and see us at 73rd and Washington in Denver.