Honey Chipotle Salmon and Shrimp Recipe
Serves 420 mins prep25 mins cook
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
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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