Ingredients :
For the Citrus Marinade:2 tablespoons olive oil2 tablespoons freshly squeezed orange juice1 tablespoon freshly squeezed lemon juice1 tablespoon freshly squeezed lime juice1 teaspoon orange zest1 teaspoon lemon zest1 teaspoon lime zest3 cloves garlic, minced1 tablespoon honey or maple syrup1 teaspoon Dijon mustard½ teaspoon smoked paprika½ teaspoon ground black pepper½ teaspoon salt1 teaspoon fresh thyme (or ½ teaspoon dried thyme)½ teaspoon red pepper flakes (optional, for heat)For the Salmon and Shrimp:4 salmon fillets (about 6 oz each)½ lb shrimp, peeled and deveined1 tablespoon olive oil (for cooking)Fresh parsley or cilantro for garnishLemon wedges for serving
Préparations :
Step 1: Prepare the MarinadeIn a bowl, whisk together the olive oil, orange juice, lemon juice, lime juice, zests, garlic, honey, Dijon mustard, smoked paprika, black pepper, salt, thyme, and red pepper flakes.Taste and adjust seasoning if needed.Step 2: Marinate the SeafoodPlace the salmon fillets and shrimp in a large resealable bag or shallow dish.Pour the marinade over the seafood, making sure everything is well coated.Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).Step 3: Cook the SalmonHeat 1 tablespoon of olive oil in a large skillet over medium-high heat.Remove the salmon from the marinade, letting the excess drip off.Place the fillets skin-side down and cook for 4–5 minutes until the skin is crispy.Flip and cook for another 3–4 minutes until the salmon is opaque and flaky.Step 4: Cook the ShrimpIn the same skillet, add a bit more olive oil if needed.Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaqueStep 5: ServeArrange the salmon and shrimp on a plate.Drizzle with any remaining citrus sauce from the pan.Garnish with fresh parsley or cilantro and serve with lemon wedges.
ENJOY