Instructions
- Prepare the Garlic Mashed Potatoes: Place the quartered potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until the potatoes are fork-tender, about 15-20 minutes.
- While potatoes are boiling, melt 1 tablespoon of butter in a small saucepan over medium-low heat. Add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned. Remove from heat.
- Drain the cooked potatoes thoroughly. Return them to the hot pot. Add the remaining 3 tablespoons of butter, the warmed milk or half-and-half, and the garlic-infused butter. Using a potato masher or a fork, mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Prepare the Broccolini: Bring a medium pot of lightly salted water to a boil. Add the trimmed broccolini and blanch for 2-3 minutes until tender-crisp and bright green. Alternatively, you can steam the broccolini. Drain well and set aside.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Lightly brush the grill grates with olive oil to prevent sticking.
- Season the Seafood: In a small bowl, combine the smoked paprika, garlic powder, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon sea salt.
- Pat the salmon fillets dry with paper towels. Drizzle each fillet with 1 tablespoon of olive oil and sprinkle generously with the seasoning mix.
- Place the peeled and deveined shrimp in a bowl. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining seasoning mix. Toss gently to coat evenly.
- Grill the Salmon: Place the salmon fillets skin-side down (if skin-on) on the preheated grill. Cook for 4-6 minutes, or until the skin is crispy and releases easily from the grill.
- Carefully flip the salmon and grill for another 3-5 minutes, or until cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove from grill and set aside to rest.
- Grill the Shrimp: While the salmon is resting, place the seasoned shrimp directly on the grill grates. Cook for 2-3 minutes per side, or until they turn pink and opaque and are nicely charred. Be careful not to overcook. Remove from grill.
- Finish the Broccolini: If desired, you can quickly toss the blanched broccolini on the grill for 1-2 minutes to get some char marks, or simply drizzle with a little olive oil, salt, and pepper.
- Assemble and Serve: Divide the garlic mashed potatoes among serving plates. Top with a salmon fillet and a portion of grilled shrimp. Arrange the broccolini alongside. Drizzle the seafood and broccolini with fresh lemon juice. Garnish generously with chopped fresh parsley. Serve immediately.
Cooking Tips and Variations
For perfectly grilled salmon, always pat the fillets very dry with paper towels before seasoning. This helps create a better sear and prevents sticking. If grilling skin-on salmon, start with the skin side down; the skin acts as a protective layer and gets wonderfully crispy. Use a fish spatula for flipping delicate fillets to avoid breaking them.
When it comes to shrimp, less is more. Shrimp cook very quickly, so keep a close eye on them. Overcooked shrimp become rubbery and tough. They are done when they turn opaque and pink and curl into a C-shape. If they form an O-shape, they’re likely overcooked.
For the mashed potatoes, using Yukon Gold potatoes is recommended as they have a naturally buttery flavor and creamy texture. Avoid over-mashing, as this can lead to gummy potatoes. For an extra rich flavor, you can substitute some of the milk with heavy cream or even a dollop of cream cheese.
Broccolini is a fantastic choice, but you can easily swap it for other quick-cooking vegetables. Asparagus, green beans, or even a simple side salad would work wonderfully. For a different flavor profile, try roasting the broccolini with garlic and a sprinkle of red pepper flakes. You can also add a touch of grated Parmesan cheese to the broccolini after cooking.
To vary the seasoning, consider adding a pinch of cayenne pepper for a little heat to the seafood, or a dash of dried dill for a more herbaceous note. A squeeze of fresh lime juice instead of lemon can also offer a different bright acidity. For a smoky twist, you can add a few wood chips (like cedar or applewood) to your grill when cooking the salmon.
Storage and Reheating
Leftovers of Grilled Salmon and Shrimp with Garlic Mashed Potatoes and Broccolini can be stored in separate airtight containers in the refrigerator for up to 2-3 days. It’s best to store the seafood, potatoes, and broccolini separately to maintain their individual textures and flavors.
When reheating, it’s important to do so gently to prevent the seafood from drying out or becoming rubbery. For the salmon and shrimp, the best method is to reheat them in a preheated oven at 275-300°F (135-150°C) for about 10-15 minutes, or until just warmed through. You can also use an air fryer at a moderate temperature for about 5-7 minutes. Avoid using a microwave for seafood if possible, as it tends to make it tough and dry.
The garlic mashed potatoes can be reheated gently on the stovetop over low heat, stirring frequently, adding a splash of milk or cream if they seem too dry. Alternatively, they can be microwaved in short intervals, stirring between each, until heated through. The broccolini can be quickly reheated in a pan with a little olive oil or in the microwave. Always ensure all components are heated to a safe internal temperature before serving.
Frequently Asked Questions
Can I bake the salmon and shrimp instead of grilling?
Yes, you can certainly bake the salmon and shrimp if you don’t have a grill or prefer not to use one. Preheat your oven to 400°F (200°C). Place the seasoned salmon fillets on a baking sheet lined with parchment paper and bake for 12-18 minutes, depending on thickness, or until cooked through. Add the seasoned shrimp to the same baking sheet during the last 8-10 minutes of the salmon’s cooking time, or bake them separately for 8-12 minutes, until pink and opaque.
What kind of potatoes are best for mashed potatoes?
For the creamiest and most flavorful mashed potatoes, starchy potatoes like Yukon Golds or Russets (Idaho potatoes) are highly recommended. Yukon Golds offer a naturally buttery flavor and a smooth texture, while Russets are fluffy and absorb butter and cream beautifully. Avoid waxy potatoes like red or new potatoes, as they tend to become gummy when mashed.
Can I prepare any components of this meal ahead of time?
Yes, you can prepare several components in advance to make meal prep easier. The garlic mashed potatoes can be made a day ahead and stored in the refrigerator. Reheat them gently on the stovetop or in the microwave, adding a splash of milk or cream to restore their creaminess. The broccolini can be blanched and stored in the refrigerator for up to 2 days; you can then quickly grill or sauté it just before serving. The salmon and shrimp should ideally be seasoned and cooked just before serving for the best texture and flavor.
How do I know if my salmon is cooked through?
Salmon is cooked through when it flakes easily with a fork and the internal temperature reaches 145°F (63°C) at its thickest part. The flesh will turn from translucent to opaque. Be careful not to overcook salmon, as it can become dry. If you have a meat thermometer, it’s the most accurate way to check for doneness.