Premium Proteins Recipe

Make the glaze

In a small bowl whisk together maple syrup, soy sauce, Dijon mustard, lemon juice, minced garlic and olive oil until emulsified.

Pat salmon fillets dry with paper towels and season both sides lightly with salt and black pepper.

Place salmon in a shallow dish or zip-top bag and pour half of the maple glaze over the fillets. Reserve the remaining glaze for finishing. Marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top; lightly oil rack. Place salmon skin-side down on the rack.

Brush each fillet with some of the reserved glaze. Roast in the preheated oven for 8–12 minutes depending on thickness, until the salmon flakes easily and reaches an internal temperature of 125–130°F for medium-rare to medium. For a caramelized finish, broil on high for 1–2 minutes while watching carefully to avoid burning.

Remove salmon from oven and spoon any pan juices or remaining glaze over the fillets. Let rest 3 minutes before serving.

Make the marinade: In a bowl whisk together olive oil, soy sauce, red wine vinegar, Worcestershire sauce, brown sugar, minced garlic, black pepper and kosher salt until the sugar dissolves.

Place the steak in a large resealable bag or shallow dish. Pour the marinade over the steak, massaging to coat evenly. Add chopped parsley if using. Marinate in the refrigerator for at least 1 hour and up to 6 hours (avoid much longer for skirt/flank to prevent mushy texture).

Remove steak from refrigerator 20–30 minutes before cooking to come close to room temp. Preheat a heavy skillet or grill to high heat and oil the grates or pan lightly.

Remove steak from marinade and pat dry with paper towels (reserve marinade). Sear the steak 3–5 minutes per side on high heat for medium-rare depending on thickness (internal temp ~125–130°F). For medium, cook a few minutes longer. If using a very thick cut, finish in a 400°F oven until desired doneness.

Let the steak rest on a cutting board for 8–10 minutes. Slice thinly against the grain into strips. Spoon any rested juices over the slices and sprinkle with a pinch of additional chopped parsley if desired.

Make the mojo marinade: In a bowl combine orange juice, lime juice, minced garlic, olive oil, ground cumin, dried oregano, red pepper flakes and salt. Whisk until combined.

Add the peeled and deveined shrimp to the marinade, toss to coat, and let sit 10–20 minutes in the refrigerator (do not over-marinate or the acid will start to firm the shrimp).

Heat a large skillet over medium-high heat. Add a splash of olive oil or use the marinade oil. When hot, add shrimp in a single layer (work in batches if needed). Cook 1.5–2 minutes per side until pink and opaque and slightly caramelized.

Remove shrimp to a plate and toss with chopped fresh cilantro. If desired, briefly simmer the reserved marinade for 1–2 minutes in the skillet to reduce slightly and spoon over the cooked shrimp (ensure marinade is fully cooked if it contacted raw shrimp).

Serve immediately while hot.