Salmon + Shrimp Recipe

Marinate shrimp and salmon

Pat shrimp and salmon dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic, juice of 1 lemon, 1 tsp salt, 1 tsp black pepper and 1/2 tsp smoked paprika. Add shrimp and toss to coat. Reserve half the marinade in a separate bowl for brushing the salmon later; add salmon to the remaining marinade and let both rest at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat grill or grill pan

Preheat an outdoor grill or heavy grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan to prevent sticking.

Grill shrimp

Thread shrimp on skewers (optional) for easier handling. Grill shrimp 2–3 minutes per side until opaque and lightly charred. Remove shrimp to a plate and keep warm.

Grill salmon

Place salmon on the grill, skin-side down if applicable. Grill 4–6 minutes per side depending on thickness, brushing with reserved marinade once during cooking. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F for medium (or 135°F for well-done). Remove from heat and rest 2–3 minutes; finish with 1 tbs unsalted butter on top to melt into the fillets.

Sauté aromatics and mushrooms

In a medium saucepan, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add sliced mushrooms and cook 5–6 minutes until they release moisture and begin to brown. Season with 1/2 tsp salt, 1/4 tsp black pepper and the thyme.

Cook rice

Add 1 cup rice to the mushroom mixture and stir to coat the grains for 1 minute. Pour in 2 cups stock and bring to a gentle boil. Reduce heat to low, cover, and simmer 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let sit, covered, for 5–10 minutes to steam.

Finish rice

Fluff the rice with a fork, stir in chopped parsley and the remaining 1 tbs butter. Adjust seasoning to taste with additional salt and pepper as needed.

Cook broccoli (roast or steam)

Option A — Roast: Preheat oven to 425°F (220°C). Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp pepper on a baking sheet. Roast 12–15 minutes until edges are golden and tender. Finish with 1/2 tsp lemon zest. Option B — Steam/Sauté: Steam florets 4–6 minutes until bright green and tender-crisp. Alternatively, heat 1 tbs olive oil in a skillet over medium-high, sauté broccoli 5–6 minutes until tender-crisp, season with salt, pepper and lemon zest.

Divide mushroom rice evenly between 2 plates. Place one salmon fillet beside the rice and 6 grilled shrimp on top or to the side. Add a portion of broccoli. Spoon any resting juices from the salmon over the fish and rice. Garnish with chopped parsley and lemon wedges.

Serve immediately while hot. Suggested accompaniments: a light salad or extra lemon for squeezing.