Description
A delicious and easy-to-make Honey Garlic Salmon & Shrimp dish served over fragrant garlic butter rice. This recipe combines tender salmon fillets and juicy shrimp glazed with a sweet and savory honey garlic sauce, perfectly complemented by buttery garlic-infused jasmine rice.
Ingredients
Scale
Seafood
- 2 salmon fillets
- 1/2 lb shrimp, peeled and deveined
Honey Garlic Sauce
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 cloves garlic, minced
Cooking Fats & Seasoning
- 1 tablespoon olive oil (for cooking)
- 1 tablespoon butter (for cooking)
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Garlic Butter Rice
- 1 cup jasmine rice (or your preferred rice)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth (or water)
- Salt, to taste
Instructions
- Prepare Garlic Butter Rice: In a medium pot, melt 2 tablespoons of butter over medium heat. Add 2 cloves minced garlic and sauté for about 1 minute until fragrant, taking care not to burn the garlic.
- Add Rice: Stir in 1 cup jasmine rice to coat the grains evenly with the butter and garlic mixture.
- Cook Rice: Pour in 2 cups chicken or vegetable broth (or water) and season with salt to taste. Bring to a boil, then reduce the heat to low, cover the pot, and let the rice simmer gently for 15-20 minutes until tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
- Mix Honey Garlic Sauce: In a small bowl, combine 3 tablespoons honey, 3 tablespoons soy sauce, and 3 cloves minced garlic to make the honey garlic sauce. Set aside.
- Heat Skillet: Place a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter, allowing the butter to melt and the skillet to get hot.
- Season Seafood: Season the 2 salmon fillets and 1/2 lb peeled and deveined shrimp generously with salt and pepper on all sides.
- Cook Salmon: Place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes per side until the salmon is cooked through and flakes easily with a fork. Remove salmon from skillet and set aside carefully.
- Cook Shrimp: In the same skillet, add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque, indicating they are fully cooked.
- Glaze with Sauce: Reduce the heat to low, pour the prepared honey garlic sauce over the salmon and shrimp in the skillet. Toss gently to coat all pieces and allow the sauce to simmer for another 2-3 minutes until it thickens slightly and clings to the seafood.
- Serve: Plate the garlic butter rice and top with the honey garlic salmon and shrimp. Garnish with 1 tablespoon fresh chopped parsley for a burst of color and freshness. Serve immediately.
Notes
- You can substitute jasmine rice with basmati or long-grain rice as preferred.
- Adjust the amount of garlic in the sauce and rice to suit your taste.
- For a spicier kick, add a pinch of red pepper flakes to the honey garlic sauce.
- Ensure not to overcook the seafood to keep it tender and juicy.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop or microwave.
