Salmon over warm leek-coconut cream with spiced shrimp and crispy jasmine rice

Name: Salmon over warm leek-coconut cream with spiced shrimp and crispy jasmine rice
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión contemporánea
Ingredients: 21 oz skin-on salmon fillets; 8.5 oz raw shrimp, peeled and deveined; 2 cups cooked cold jasmine rice; 2 cups leek, thinly sliced; 1 cup unsweetened coconut milk; 3/4 cup fish stock; 1/3 cup shallot, minced; 4 cloves garlic, minced; 2 tsp fresh grated ginger; 1 whole lime, zest and juice; 1/2 cup fresh cilantro, chopped; 3 tbsp olive oil; 1.5 tbsp butter; 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp red pepper flakes; 1/4 cup pumpkin seeds; 1 1/4 tsp salt; 1 tsp black pepper

An original seafood and fish recipe with contrasting textures: seared salmon, gently spiced shrimp, a silky leek-coconut cream, and jasmine rice baked until crisp. Elegant yet approachable for a special dinner.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 filetes / 600 g 600 g skin-on salmon fillets (approx. 150 g por filete)
240 g 240 g raw shrimp, peeled and deveined (without cola optional)
300 g 300 g cooked cold jasmine rice (mejor of a día for otro)
200 g 200 g leek, thinly sliced (solo parte blanca and verde clara)
240 ml 240 ml unsweetened coconut milk (agitar antes of usar)
180 ml 180 ml fish stock (low sodium if possible)
40 g 40 g shallot, minced
12 g 12 g garlic, minced
10 g 10 g fresh grated ginger
1 unidad 1 unit lime, zest and juice (separar zest and juice)
16 g 16 g fresh cilantro, chopped (divided)
45 ml 45 ml olive oil (divided)
20 g 20 g butter
4 g 4 g smoked paprika (divided)
2 g 2 g ground cumin
1 g 1 g red pepper flakes (optional)
30 g 30 g pumpkin seeds (tostadas or naturales)
8 g 8 g salt (or to taste)
2 g 2 g black pepper (freshly ground)

Nutrition facts

per serving

620 kcal

Calories

39 g

Protein

28 g

Carbs

38 g

Fat

3 g

Fiber

25 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyShellfishFish

Instructions

1
Preheat the oven to 220°C / 425°F. Line a small baking tray with parchment paper. Mix the cold jasmine rice with 1 tablespoon olive oil, 1 teaspoon smoked paprika, a pinch of salt, and a little black pepper. Spread it in a thin layer on the tray and bake for 18 to 22 minutes at 220°C / 425°F, stirring halfway through, until golden and crisp.
2
While the rice bakes, season the shrimp with half of the minced garlic, the ground cumin, red pepper flakes, lime zest, 1 tablespoon olive oil, a pinch of salt, and black pepper. Let it rest for 10 minutes.
3
Heat a medium skillet over medium heat and add the butter along with 1 tablespoon olive oil. Add the sliced leek, minced shallot, remaining minced garlic, and grated ginger. Cook for 6 to 8 minutes, stirring, until the leek is very tender but not overly browned.
4
Add the coconut milk and fish stock to the leek skillet. Simmer gently for 5 minutes. Blend until smooth and return the mixture to the pan. Add 1 tablespoon lime juice, half of the chopped cilantro, salt, and black pepper. Keep the cream warm over very low heat.
5
Pat the salmon fillets dry and season them with salt, black pepper, and the remaining teaspoon of smoked paprika. Heat a large oven-safe skillet, or a regular skillet, over medium-high heat with the remaining tablespoon of olive oil. Place the salmon skin-side down and cook for 4 minutes until the skin is golden.
6
Flip the salmon and, if your skillet is oven-safe, transfer it to the oven at 200°C / 400°F for 4 to 6 minutes, until cooked to your liking. If it is not oven-safe, finish cooking in the skillet over medium heat for 3 to 5 minutes. Remove the salmon and let it rest for 2 minutes.
7
In the same skillet, sauté the marinated shrimp for 2 to 3 minutes over medium-high heat, until pink and cooked through. Add a few more drops of lime juice at the end and toss.
8
Toast the pumpkin seeds in a small skillet for 1 to 2 minutes over medium heat, shaking the pan, until nutty and fragrant. Remove from the heat.
9
To serve, spoon the warm leek-coconut cream onto each plate. Set a salmon fillet on top, add the spiced shrimp on the side, and finish with the crispy jasmine rice, toasted pumpkin seeds, and the remaining chopped cilantro.

Chef tips

For extra-crispy salmon skin, dry the fish thoroughly before cooking and do not move it during the first few minutes in the pan. The rice gets crispier if it is very cold and loosened before baking.

Substitutions

You can replace the salmon with ocean trout or sea bass, and the shrimp with large prawns. If you do not have shallot, use sweet onion. Cilantro can be replaced with fresh parsley, though the flavor profile will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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