Instructions
Step 1. Rinse the rice under cold water until the water runs clear.
Step 2. In a saucepan, bring the water and salt to a boil. Add the rice, reduce the heat to low, cover, and cook for 15–18 minutes until tender. Stir in 1 tablespoon butter and keep warm.
Step 3. Season the salmon and shrimp with salt, black pepper, garlic powder, paprika, and dried parsley.
Step 4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 5. Cook the salmon for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 6. Add the remaining olive oil and cook the shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 7. Steam or boil the broccoli florets for 4–5 minutes until tender-crisp. Drain and keep warm.
Step 8. In the same skillet, melt 2 tablespoons butter over medium heat.
Step 9. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 10. Pour in the chicken broth and heavy cream, stirring well.
Step 11. Add the Dijon mustard and black pepper, then simmer for 3–4 minutes.
Step 12. Stir in the Parmesan cheese and cook until the sauce becomes smooth and slightly thickened.
Step 13. Return the shrimp to the skillet and toss gently in the creamy garlic sauce.
Step 14. Arrange the rice, broccoli, salmon, and creamy garlic shrimp on serving plates.
Step 15. Spoon additional sauce over the broccoli and shrimp.
Step 16. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftover salmon, shrimp, rice, and broccoli in separate airtight containers in the refrigerator for up to 3 days.
Reheat the seafood gently in a skillet over low heat or in the microwave at reduced power to prevent overcooking.
Add a splash of cream, milk, or broth when reheating the sauce if it becomes too thick.
Rice can be reheated with a tablespoon of water to restore moisture.
Avoid freezing the cream sauce, as it may separate after thawing.
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