The Rodriguez Family Favorite: Light and Healthy Citrus Leek Salmon and Shrimp

I’ve been bugging Mateo to make this recipe for my blog since I started.  It’s incredibly simple (I think I could make it if I had to), healthy, and of course DELICIOUS!  I think this is the unanimous family favorite– Annabelle tried it for the first time last week and ate like I’ve never seen her eat before.  There are only seven ingredients and it takes less than 30 minutes to prep AND cook– perfect for weeknights when you’re in a hurry but don’t want to sacrifice nutrition and flavor.

Here’s what you need:

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  • 2 fresh salmon filets
  • 1 pound shrimp (peeled and de-veined)
  • 1 leek stalk (thoroughly rinsed)
  • 1 cup grape tomatoes
  • Lemon
  • Mirin (sweet Japanese cooking wine – can substitute regular white wine)
  • Chicken broth (could also use vegetable broth, garlic broth adds flavor)

Chop leeks into strips no more than 1/4″ inch wide.  (Stop when you’ve gotten to the part of the stalk that is completely white, or about 2 inches from the base.)  Cut tomatoes in half.

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Combine shrimp, leeks, and tomatoes in large saucepan on medium-low heat.

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Add 1/3 cup Mirin, zest of half a lemon, and 1/3 cup chicken broth.  Add salt & pepper to taste.  (If not using garlic-infused broth, you may want to add a pinch of chopped garlic.)

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Simmer for 10-12 minutes. If liquid begins to boil, reduce heat.

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Lightly salt and pepper salmon filets.  Place skin-side up in skillet that is coated in cooking oil.  (We use either olive or coconut oil.)

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Cook for 5-7 minutes on medium-low to medium heat, or until salmon is cooked halfway through:

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Flip salmon so skin side is facing down.  There should be a nice crust on the top.  Turn off heat and cover.  The salmon will steam to a perfect doneness.

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This dish is amazing enough to stand alone (for any low-carbers out there) but we enjoy it with pasta.  We love this brown rice vermicelli, which is very similar to angel hair (great if you are avoiding wheat and gluten):

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Cook in large sauté pan for 6-7 minutes with 2 cups of chicken (or vegetable) broth.  Break up the noodles so they will be a more manageable length and easier to eat.  The noodles will absorb the broth so there is no need to drain.  Super easy!

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The noodles and broth should finish cooking at about the same time.  Add juice of one lemon to the cooked broth.  Place salmon on top of noodles and finish with shrimp and broth.

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It’s sure to get a thumbs up from the whole family!

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Seven Ingredient Citrus Leek Salmon & Shrimp - Fresh, Healthy, Light, and Delicious!

4 thoughts on “The Rodriguez Family Favorite: Light and Healthy Citrus Leek Salmon and Shrimp

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