Sockeye Salmon with Smoky Buttery Chipotle Shrimp
Roasted sockeye salmon fillets, plated and topped with pleasingly spicy, smoky tasting shrimp enriched with butter, lime juice and honey.
Recipe - Quality Foods
Sockeye Salmon with Smoky Buttery Chipotle Shrimp
Prep Time25 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 Tbsp + 4 tsp olive oil (divided)
1 chipotle pepper, minced (see Note)
2 tsp adobo sauce
1 Tbsp lime juice
2 tsp honey
1/4 tsp ground cumin
1/4 tsp dried oregano
3 Tbsp butter
16 to 20 Quality Foods large, raw shrimp, peeled with the tip of the tail left intact (see Note)
salt and ground white pepper, to taste
4 (about 4- to 5- ounce/113- to 140-gram) sockeye salmon fillets
1 Tbsp chopped fresh cilantro or parsley
lime slices, for garnish
Directions
- Combine 1 Tbsp olive oil, minced chipotle pepper, adobo sauce, lime juice, honey, cumin and oregano in a shallow bowl large enough to hold the shrimp. Add the shrimp and toss to coat. Let shrimp marinate while you prepare the salmon.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set salmon on it. Brush each piece of fish with 1 tsp of the oil; season with salt and pepper. Roast salmon 10 to 12 minutes, or until cooked through.
- When salmon is 5 minutes from being cooked, set a 10-inch cast iron or non-stick skillet over medium-high heat. When skillet is hot, add the shrimp and its marinade. Cook shrimp about 90 seconds per side. Add the butter, and when it’s melted, remove skillet from the heat and stir in the chopped cilantro (or parsley).
- When salmon is cooked, set a piece on each of 4 plates, top with the buttery shrimp, garnish with lime slices, and serve.
Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department. Thaw the amount you need for this recipe, and keep the rest frozen for another time. Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator several weeks.
25 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Hot Peppers - Jalapeno, Green, 25 Gram
$0.33 avg/ea$1.32/100g
Casa Fiesta - Chipotle Peppers in Adobo Sauce, 212 Millilitre
$4.19$1.98/100ml
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Mccormick - Cumin Ground, 32 Gram
$6.19$19.34/100g
Mccormick - Oregano Leaves, 11 Gram
$6.99$63.55/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - Raw White Large Prawns, 340 Gram
$12.99 was $14.99$3.82/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
Salmon - Wild Sockeye Fillets, 450 Gram
$21.56 avg/ea$4.79/100g
Cilantro - Fresh, Bunch, 1 Each
$1.99
Limes - Fruit, Fresh, 1 Each
$0.99
Directions
- Combine 1 Tbsp olive oil, minced chipotle pepper, adobo sauce, lime juice, honey, cumin and oregano in a shallow bowl large enough to hold the shrimp. Add the shrimp and toss to coat. Let shrimp marinate while you prepare the salmon.
- Preheat oven to 400 F. Line a baking sheet with parchment paper and set salmon on it. Brush each piece of fish with 1 tsp of the oil; season with salt and pepper. Roast salmon 10 to 12 minutes, or until cooked through.
- When salmon is 5 minutes from being cooked, set a 10-inch cast iron or non-stick skillet over medium-high heat. When skillet is hot, add the shrimp and its marinade. Cook shrimp about 90 seconds per side. Add the butter, and when it’s melted, remove skillet from the heat and stir in the chopped cilantro (or parsley).
- When salmon is cooked, set a piece on each of 4 plates, top with the buttery shrimp, garnish with lime slices, and serve.
Note: Bags of Quality Foods large (16 to 20 count) raw shrimp are sold frozen in our Seafood Department. Thaw the amount you need for this recipe, and keep the rest frozen for another time. Chipotle peppers are smoked jalapeño peppers sold in cans in our Mexican foods aisle. They’re packed in adobo sauce, what you’ll also use in this recipe. Unused peppers can be stored in a tightly sealed jar in the refrigerator several weeks.