If you love a sweet and spicy, juicy salmon with prawns this recipe is what you are looking for! It is an explosion of flavors with the sweetness of the honey and the spiciness of the sriracha, finished with freshly chopped cilantro and drizzled with hot honey.
Sometimes when I plan a recipe, I like to be inspired by what I see in the grocery store.
Mariano’s has a seafood department with great options. While I was looking at some fresh seafood, my eyes laid upon the salmon and prawns. I knew I should have thought about something tasty and healthy at the same time. Lately, I’ve tried to play with contrasts – just like the seared scallops’ recipe – and the result is impressive!
Personally, I love seafood and I try to eat it at least once a week for a well-balanced diet. Salmon is full of protein and omega-3 fatty acids to keep your body healthy. Shrimp have also a good nutritional profile with an array of vitamins and minerals. There are so many reasons to try this recipe!
Salmon and shrimp honey sriracha Recipe
Ingredients
- 1 lb. Fresh farm Atlantic salmon fillets
- 1 lb. Patagonian red shrimp
- Salt and pepper to taste
- 2 tbsp butter
- 1/3 cup honey
- 1/3 cup sriracha
- 2 tbsp soy sauce
- 1 tbsp minced garlic
- 1 tbsp cilantro freshly chopped
- Hot honey to taste
Instructions
- Preheat oven to 400 degrees. Line baking sheet with foil, grease lightly, and lay salmon on top with prawns. Season with salt and pepper to your taste. Add thin slices of lime around the baking sheet and top with cilantro.
- Melt butter in a medium saucepan, over medium -high heat. Stir in honey, siracha sauce, juice of one lime, soy sauce and garlic. Bring to a boil, then reduce to medium heat and cook for 3-4 minutes more for sauce to thicken.
- Pour sauce over salmon and prawns by making sure all the seafood is covered completely. Fold the edges of the foil up around the salmon and prawns so the sauce does not spill out.
- Bake for 15 minutes, then switch to broil and cook for another 4-5 minutes.
- Top salmon with hot honey, chopped cilantro and serve.
You can skin the salmon before you bake it. Otherwise, make sure to lay the salmon with the skin side down on the baking sheet to not stick. Sriracha is moderately spicy so, depending on your spicy level, you can make this sweeter by adding more honey. Cilantro is highly recommended to enhance the flavors. If you don’t have cilantro, I would suggest replacing it with parsley. It’s slightly more bitter but brings similar fresh, flavorful notes to this dish – just like cilantro.
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