Honey Garlic Salmon and Shrimp Bowl

Honey Garlic Salmon and Shrimp Bowl

---

INGREDIENTS:

• raw shrimp

• salmon

• honey, about 1-3 tbsp, depending on shrimp and salmon amount

• garlic, finely chopped, about 8 cloves

• ginger, finely chopped or grated, about 3-4 tsp

• smoked paprika

• cayenne pepper

• red pepper flakes

• fresh cilantro, chopped

• S+P

• butter, about 2-3 tbsp

• olive oil

• 1 can of coconut cream

• for serving: Jasmine rice, sweet plantains, basil, honey.

INSTRUCTIONS

1. Clean your shrimp the way you usually do. I leave the tail on but do what you do. For the salmon, you can choose to leave the skin on or take it off. I left it on. Cut the salmon into cubes.

2. Place the shrimp and salmon into two separate bowls. Season both of them with S+P, olive oil, honey, garlic, ginger, cayenne, smoked paprika and red pepper flakes. Let them marinade in the fridge for 15-30 min or overnight.

3. Heat a large skillet with olive oil over medium heat. Sear the shrimp until pink on both sides not but not fully cooked. Remove the shrimp from the pan and do the same with the salmon (skin side down first). Again, don’t fully cook the salmon. Remove from the pan

4. Add the butter to the skillet and when melted, add some of the reserved marinade (from both), and place the salmon and shrimp back into the pan along with the chopped cilantro. When the sauce has cooked down, stir in the coconut cream (or milk) and remove from the pan. Season with more S+P.

5. Serve shrimp and Salmon alongside rice, sweet plantains (or fried plantains) avocado, beans and drizzle with honey right before serving.

6. Enjoy!