Salmon + Shrimp Recipe

Prep and marinate

Pat salmon dry with paper towels. In a small bowl, whisk 2 tbs olive oil, 1 tbs lemon juice, garlic powder, smoked paprika, 3/4 tsp salt and 1/2 tsp black pepper. Brush or rub the mixture evenly over both salmon fillets, skin side down. Let rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Place salmon skin-side down and grill without moving for 4–6 minutes, until the sides change color about two-thirds of the way up. Flip carefully and grill 1–3 minutes more depending on thickness and desired doneness (internal temp 125–130°F / 52–55°C for medium). Remove and tent loosely with foil to rest 3–4 minutes.

Marinate and skewer

If using wooden skewers, soak them in water for 15 minutes. In a bowl combine 1 tbs olive oil, lemon zest, minced garlic, 1/4 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Add the shrimp and toss to coat. Thread shrimp onto skewers (2–4 per skewer depending on size) so they lay flat.

Grill on the same preheated grill or a hot pan for 1.5–2 minutes per side until shrimp are opaque and have light char marks. Do not overcook—shrimp cook quickly. Remove and keep warm with the salmon.

Cook mushrooms and aromatics

Heat 1 tbs olive oil or butter in a medium saucepan over medium heat. Add the chopped shallot and 1 clove minced garlic; cook, stirring, until softened and fragrant, about 1–2 minutes. Add sliced mushrooms and a pinch of salt; sauté until mushrooms release liquid and begin to brown, 4–6 minutes. Stir in thyme.

Toast and simmer rice

Add 1 cup rice to the pan and stir to coat in the mushroom mixture; cook 1 minute to toast. Pour in 2 cups hot stock, add 3/4 tsp salt and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.

While rice simmers, toss 12 oz broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a sheet pan and roast in a 425°F (220°C) oven for 10–12 minutes until edges are lightly browned and tender, or steam for 5–7 minutes until bright green and tender-crisp. Finish with a squeeze of lemon from the lemon wedge.

Divide mushroom rice between two plates. Place one salmon fillet on each plate and arrange 4 grilled jumbo shrimp alongside. Add a portion of roasted or steamed broccoli. Sprinkle chopped parsley over the salmon and shrimp and serve with extra lemon wedges.

Serve immediately while warm. Adjust salt and pepper to taste.