Salmon + Shrimp Recipe

1. Prep and marinate

Pat salmon and shrimp dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp paprika, 1 tsp kosher salt and 1 tsp black pepper. Reserve 1 tsp of the mixture for brushing the salmon later, then toss shrimp in the remaining marinade to coat. Brush salmon lightly with the reserved teaspoon and a tiny additional brush of oil; season skin side lightly with salt.

2. Grill seafood

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil the grates or pan. Grill salmon skin-side down for 4–6 minutes until the skin is crisp and the top edge begins to turn opaque; then flip and cook 2–4 more minutes until internal temperature reaches 125–135°F for medium (cook slightly longer if you prefer well done). Grill shrimp 2–3 minutes per side until opaque and pink (internal 120–135°F). Remove seafood to a warm plate and tent loosely with foil.

3. When removing, spoon 1 tbs unsalted butter over the hot salmon and sprinkle chopped dill or parsley. Squeeze a little lemon over the shrimp.

4. Sauté aromatics & mushrooms

While the grill heats (or while seafood rests), heat 1 tbs olive oil and 1 tbs butter in a medium saucepan over medium heat. Add the diced onion and sauté 3–4 minutes until soft and translucent. Add 1 tsp minced garlic and cook 30 seconds until fragrant. Add sliced mushrooms and cook 5–6 minutes until they release their liquid and begin to brown.

5. Cook rice

Stir in 1 cup uncooked rice and toast 1 minute with the mushrooms and aromatics. Add 2 cups gluten-free chicken or vegetable stock, 0.75 tsp salt and 0.5 tsp black pepper. Bring to a gentle boil, reduce heat to low, cover tightly and simmer 15 minutes (or per rice package instructions) until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 5 minutes.

6. Finish rice

Fluff rice with a fork, stir in 1 tbsp chopped parsley and adjust seasoning to taste. Keep covered until ready to plate.

7. Cook broccoli

Toss 4 cups broccoli florets with 1 tbs olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper. Roast in a single layer on a baking sheet at 425°F (220°C) for 12–15 minutes, turning once, until tender-crisp and edges are lightly browned. Alternatively, steam for 4–6 minutes until bright green and crisp-tender, then toss with oil and seasoning.

8. Finish with a squeeze of lemon from the lemon wedges just before serving.

9. Divide mushroom rice between two plates (about 1/2 cup cooked rice per plate or as desired). Place a salmon fillet beside the rice and arrange 4 grilled jumbo shrimp alongside. Add a generous portion of roasted or steamed broccoli. Spoon any juices from the seafood plate over the salmon and rice. Garnish with extra chopped dill/parsley and a lemon wedge. Serve immediately.