Salmon + Shrimp Recipe

Marinate shrimp and salmon

Pat the salmon fillets and shrimp dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic (2 tsp), juice of 1/2 lemon, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Reserve a small teaspoon of marinade for brushing after cooking. Toss shrimp and salmon separately in the marinade to coat. Let rest at room temperature for 10–15 minutes while you start the rice and broccoli.

Grill or pan-sear seafood

Heat a grill or heavy skillet (cast iron) over medium-high heat and oil the grates or pan lightly. For salmon: place fillets skin-side down and cook 4–5 minutes without moving until crisp; flip and cook 2–3 more minutes for medium (internal ~125–130°F/52–54°C). For jumbo shrimp: grill or sear 1.5–2 minutes per side until opaque and just curled. Brush shrimp lightly with reserved marinade in the last 30 seconds. Remove seafood to a warm plate and let rest 2–3 minutes. Squeeze remaining lemon half over both before serving.

Sauté aromatics and mushrooms

Heat 1 tbs olive oil and 2 tbs butter in a medium saucepan over medium heat. Add the chopped onion and cook 3–4 minutes until softened. Add 1 tsp minced garlic and the sliced mushrooms and cook another 4–6 minutes until mushrooms release their moisture and begin to brown. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Toast rice and simmer

Stir in 1 cup uncooked rice and cook, stirring, 1–2 minutes to lightly toast. Add 2 cups chicken or vegetable stock and bring to a simmer. Reduce heat to low, cover tightly, and cook 15–18 minutes until liquid is absorbed and rice is tender.

Finish rice

Remove from heat and let rest, covered, 5 minutes. Stir in 1 tbs chopped parsley and 1 tbs butter (optional) to make the rice glossy and flavorful. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Cook broccoli

While rice simmers, toss 12 oz broccoli florets with 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon zest. Spread on a sheet pan and roast in a 425°F (220°C) oven for 10–12 minutes until edges are slightly charred and tender-crisp. Alternatively, steam 4–6 minutes then quickly sauté in a hot skillet 1–2 minutes to finish.

Finish broccoli

When done, transfer broccoli to a bowl and squeeze a little lemon if desired. Sprinkle a small pinch of extra salt if needed.

Divide mushroom rice between 2 plates (about 1/2 cup cooked rice per serving as a base). Arrange one salmon fillet and 4 jumbo shrimp per plate over or beside the rice. Add a portion of roasted broccoli (about half the broccoli per plate). Garnish with chopped parsley and lemon wedges. Serve immediately.