
Honey Chipotle Salmon and Shrimp Recipe
Grilled sockeye salmon and black tiger shrimp marinated in a zesty, smoky blend of avocado oil, honey, lime, garlic, and spices. Paired with a warm grilled asparagus and corn salad tossed in a buttery cilantro-lime
What you need

tbsp honey

tsp paprika

tsp chili powder

tsp oregano

tsp onion powder

tsp salt

tsp black pepper

clove garlic
lime

tbsp cilantro

bunch asparagus

corn

tbsp butter

tsp garlic salt

queso fresco

lb salmon
Instructions
Instructions 1. Prepare the Marinade: - In a bowl, mix together avocado oil, honey, smoked paprika, chili powder, oregano, onion powder, salt, black pepper, grated garlic, lime zest, lime juice, and chopped cilantro. 2. Marinate the Seafood: - Pat the salmon dry. Rub the skin side with avocado oil and a pinch of salt. - Flip and spread about half the marinade on the flesh side. - Place shrimp in a bowl and toss with the remaining marinade. Mix until evenly coated. 3. Grill the Salmon and Shrimp: - Preheat grill to 400°F. - Place salmon skin-side down, cover, and grill for 10–12 minutes, or until internal temp reaches 140°F. - Grill shrimp 2–3 minutes per side, until opaque and orange. 4. Make the Asparagus and Corn Salad: - Combine melted butter, garlic salt, and cilantro in a small bowl. - Brush corn and asparagus with avocado oil and season with salt and pepper. - Grill corn for 10–15 minutes, rotating until tender and slightly charred. - Grill asparagus for 3–5 minutes, turning often until lightly charred. - Cut corn off the cob and chop asparagus into bite-sized pieces. - Toss with the butter mixture and top with crumbled queso fresco.View original recipe