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  • Grilled Spice-Rubbed Salmon and Chicken with Asparagus and Baby Potatoes

    Method

    To season the chicken and salmon: 

    1. Mix the chili powder, cumin, and garlic powder in a small bowl to blend.

    2. Generously sprinkle the spice mixture all over the salmon and chicken.

    To grill the asparagus and potatoes: 

    1. Add the potatoes to a pot of boiling salted water and cook just until a knife can glide through a potato without resistance, about 10 minutes.

    2. Drain and cool the potatoes, then cut them in half.

    3. Prepare an indoor grill for medium-high heat.

    4. Lay the potatoes and asparagus on a baking sheet or large plate and drizzle with 1 tablespoon of the oil.

    5. Turn to coat the vegetables with oil and sprinkle with salt and pepper.

  • Grilled Spice-Rubbed Salmon and Chicken with Asparagus and Baby Potatoes

    Serves 4

    Ingredients

    For the salmon, chicken, and vegetables

    1 tablespoon chili powder
    2 teaspoons ground cumin
    2 teaspoons garlic powder
    2 6-ounce boneless skinless salmon fillets (preferably Pacific wild-caught salmon)
    2 boneless skinless organic chicken breasts
    20 small red-skinned potatoes
    1 bunch medium asparagus spears, woody ends trimmed
    2 tablespoons olive oil, divided
    Kosher salt and freshly ground black pepper
    2 limes, cut in half

    For the vinaigrette

    3 tablespoons fresh lime juice
    2 tablespoons chopped fresh cilantro
    5 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground black pepper

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