Add Fire Roasted Protein To Any Salad Recipe

Make the marinade

In a medium bowl whisk together olive oil, lemon juice, soy sauce, smoked paprika, ground cumin, minced garlic, honey, red pepper flakes, kosher salt and black pepper until combined.

Split the marinade into portions depending on protein: reserve about 1/4 cup for basting/finishing. Place chosen protein(s) in separate bowls or zip-top bags and pour the remaining marinade over them so each piece is evenly coated. For shrimp and lobster, marinate 10–20 minutes. For chicken thighs and skirt steak, marinate 30 minutes to 2 hours in the refrigerator. Do not marinate shellfish longer than 30 minutes or acid will firm the flesh too much.

Remove proteins from fridge 15 minutes before cooking to come closer to room temperature. Pat proteins lightly with paper towel to remove excess marinade (leave a thin coating).

Preheat: If using an outdoor gas or charcoal grill, set for high heat (450–550°F). If using cast-iron or heavy skillet, preheat over medium-high until very hot and add 1 tablespoon neutral oil. If broiling, position rack 4–6 inches from broiler and preheat broiler.

Shrimp

Thread shrimp on skewers or place directly on hot grill/griddle. Cook 1.5–2 minutes per side (total 3–4 minutes) until opaque and slightly charred. Baste once with reserved marinade during the last minute. Remove promptly to avoid overcooking.

Chicken Thighs

Place thighs skin-side down if skin on, or presentation-side down on grill/pan. Cook 6–8 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is charred in spots. Baste once or twice with reserved marinade during cooking. Rest 5 minutes before slicing.

Skirt Steak

Pat steak dry and place on very hot surface. For medium-rare, sear 3–4 minutes per side depending on thickness. Look for a good char. After cooking, rest steak 5–7 minutes tented loosely with foil, then slice thinly against the grain.

Lobster Tail

Split lobster tails lengthwise and place flesh-side down on grill or under broiler. Cook 4–6 minutes until opaque with light char; flip flesh-side up and finish 1–2 minutes until just cooked through. During the last minute, brush with melted butter and reserved marinade. Remove and baste again with butter. Cook times vary by size—do not overcook.

After resting, toss chopped parsley over the cooked proteins and squeeze fresh lemon wedges over them. For steak and lobster you may brush with an additional tablespoon of butter for richness.

Slice or leave whole as desired and add directly to any salad: mixed greens, grain bowls, or composed salads. Use leftover reserved marinade warmed and reduced for a dressing if desired (bring to a simmer for 2–3 minutes).

Suggested portioning: For a standard salad serving, use about 3–4 shrimp, or 3–4 oz sliced chicken, or 3–4 oz sliced steak, or 1/2 lobster tail per person.