Instructions
- Prepare the Mashed Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes. Drain thoroughly. Return the potatoes to the pot over low heat for 1-2 minutes to dry out any excess moisture. Remove from heat. Add 2 tablespoons of unsalted butter and the warmed milk or cream. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste. Keep warm.
- Prepare the Broccolini: While the potatoes are cooking, wash the broccolini. If the stalks are very thick, you can trim the ends and slice them lengthwise. Bring a medium pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes, or until bright green and crisp-tender. Immediately transfer to an ice bath to stop the cooking process, then drain well. Alternatively, you can steam the broccolini until tender-crisp.
- Season the Salmon: Pat the salmon fillets very dry with paper towels. Season generously on both sides with salt, black pepper, smoked paprika, garlic powder, and onion powder. If using, add a pinch of cayenne pepper.
- Cook the Salmon: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large, oven-safe skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down (if applicable), in the hot skillet. Sear for 4-6 minutes, or until the skin is crispy and golden brown. Flip the salmon and cook for another 3-5 minutes, or until it reaches your desired doneness (internal temperature of 145°F or flakes easily with a fork). Remove the salmon from the skillet and set aside on a plate, tented loosely with foil to keep warm.
- Season the Shrimp: While the salmon is cooking, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, 2 minced garlic cloves, salt, and black pepper.
- Cook the Shrimp: In the same skillet used for the salmon (add a little more oil if needed), add 1 tablespoon of unsalted butter and heat over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Be careful not to overcook, as shrimp can become rubbery. Remove the shrimp from the skillet and set aside with the salmon.
- Sauté the Broccolini: In the same skillet, add the remaining 1 tablespoon of unsalted butter and 2 minced garlic cloves. Sauté for 30 seconds until fragrant. Add the blanched broccolini to the skillet and sauté for 2-3 minutes, tossing to coat with the garlic butter, until heated through and slightly tender-crisp. Season with a pinch of salt and pepper.
- Plate the Dish: To assemble, spoon a generous portion of mashed potatoes onto each plate. Arrange a salmon fillet, a portion of garlic shrimp, and sautéed broccolini alongside the potatoes. Garnish generously with fresh chopped parsley. Serve immediately with lemon wedges, if desired.
Cooking Tips and Variations
For the crispiest salmon skin, ensure your salmon fillets are thoroughly patted dry before searing. Start cooking skin-side down in a hot, but not smoking, pan and resist the urge to move it until the skin is golden and easily releases from the pan. Don’t overcrowd the pan when cooking either the salmon or shrimp; cook in batches if necessary to ensure a good sear rather than steaming.
When it comes to vegetables, feel free to swap broccolini for other quick-cooking greens like asparagus, green beans, or even spinach. Simply blanch or sauté them to your preferred tenderness. For the mashed potatoes, you can experiment with sweet potatoes for a sweeter, earthier flavor, or even a cauliflower mash for a lower-carb alternative. Add a pinch of nutmeg to your mashed potatoes for an extra layer of warmth and flavor.
To vary the seasoning, consider adding a touch of dried dill or a squeeze of fresh lemon juice to the salmon before cooking. For the shrimp, a splash of white wine or a pinch of red pepper flakes can introduce new dimensions. A sprinkle of Parmesan cheese over the broccolini at the end of cooking can also add a delightful savory note.
Always use fresh, high-quality seafood for the best results. If using frozen, ensure it’s fully thawed and patted dry before cooking. Don’t overcook the shrimp; they cook very quickly and can turn rubbery if left on the heat for too long.
Storage and Reheating
To store any leftovers of your Garlic Shrimp & Salmon Plate, allow all components to cool completely to room temperature before transferring them to an airtight container. Keep the salmon, shrimp, mashed potatoes, and broccolini separated if possible, or layer them carefully. Store in the refrigerator for up to 2-3 days.
When reheating, it’s best to separate the components for optimal results. For the salmon and shrimp, gently reheat them in a non-stick skillet over medium-low heat for a few minutes until warmed through, being careful not to overcook them, which can dry out the salmon and make the shrimp rubbery. You can also reheat them in the oven at 275°F (135°C) for 10-15 minutes, tented with foil, to prevent drying.
Mashed potatoes can be reheated in a saucepan over low heat, stirring occasionally, adding a splash of milk or cream to restore their creamy texture if needed. They can also be microwaved in short bursts, stirring between intervals. Broccolini can be quickly sautéed again or microwaved until warm. Avoid reheating the entire plate together in the microwave, as this can lead to uneven heating and affect the texture of the seafood.
Frequently Asked Questions
What kind of salmon is best for this recipe?
For this recipe, we recommend using Atlantic salmon or Sockeye salmon fillets. Atlantic salmon is generally fattier and has a milder flavor, while Sockeye is leaner with a richer, more pronounced salmon taste. Both work wonderfully when pan-seared to create a delicious, flaky texture. Look for fillets that are vibrant in color and firm to the touch.
Can I prepare any components of this meal in advance?
Yes, you can certainly do some prep work ahead of time to make dinner even quicker. The potatoes can be peeled and cut, then stored in cold water in the refrigerator for up to a day. The broccolini can be blanched and stored in an airtight container in the fridge for a day or two. You can also mince the garlic and chop the parsley in advance. However, we recommend cooking the salmon and shrimp fresh just before serving for the best flavor and texture.
How do I know when the shrimp and salmon are perfectly cooked?
For salmon, it’s done when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should transition from translucent to opaque. For shrimp, they cook very quickly; they are done when they turn pink and opaque and curl into a C-shape. Overcooked shrimp will become tough and rubbery, so keep a close eye on them and remove them from the heat as soon as they change color.
Is this recipe naturally gluten-free?
Yes, this Garlic Shrimp & Salmon Plate recipe is naturally gluten-free as written. All the ingredients listed – salmon, shrimp, garlic, broccolini, potatoes, milk, butter, olive oil, and spices – are free of gluten. This makes it an excellent choice for those following a gluten-free diet without needing any substitutions.