Grilled Salmon & Shrimp over Herbed Rice
Ingredients:
For the Salmon & Shrimp:
2 salmon fillets (about 150g each), skin-on or skinless
200g large shrimp, peeled and deveined
1 tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
Lemon slices, for serving
For the Herbed Rice:
1 cup basmati or jasmine rice
2 cups water or broth
1 tbsp butter or olive oil
1/4 cup chopped fresh herbs (parsley, dill, or cilantro)
Salt to taste
Instructions:
Marinate the Seafood:
In a bowl, coat salmon and shrimp with olive oil, smoked paprika, garlic powder, oregano, salt, and pepper. Let rest for 15 minutes.
Cook the Rice:
Rinse rice under cold water until clear. In a saucepan, bring water or broth to a boil. Add rice and salt. Cover, reduce heat, and simmer for 15 minutes or until fluffy. Stir in butter and chopped herbs.
Grill the Salmon:
Heat a grill pan over medium-high heat. Place salmon skin-side down. Grill 4–5 minutes per side, or until cooked through with grill marks.
Grill the Shrimp:
Add shrimp to the same pan. Grill 2 minutes per side until opaque and slightly charred.
Plate and Serve:
Spoon herbed rice onto plates. Place salmon and shrimp on top. Garnish with lemon slices and extra herbs.
Grilled Salmon & Shrimp over Herbed Rice
