Salmon and Shrimp al Mojo de Ajo

Ingredients

Salmon and Shrimp al Mojo de Ajo

• 6 (6 oz) salmon filets
• ¾ lb medium size fresh shrimp, cleaned and deveined
• Kosher salt
• Freshly ground black pepper
• 1 tbsp extra virgin olive oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 ¼ cups heavy cream
• Juice and zest of 1 lime
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh cilantro, chopped
• Crushed red pepper flakes

Arroz Verde

• 3 tbsp extra virgin olive oil
• 1½ cups long-grain white rice
• 2¼ cups chicken stock
• ¼ cup fresh parsley, roughly chopped
• ½ cup fresh cilantro, roughly chopped
• 1 large poblano chili pepper, seeded and roughly chopped
• 2 tbsp onion, chopped
• 1 clove garlic, peeled and roughly chopped
• Salt

Instructions

1. 1
   To make the Salmon and Shrimp al Mojo de Ajo:
   Season salmon and shrimp with salt and pepper. In a large skillet over medium-high heat, heat oil. Add salmon, skin side-up, and cook until golden and seared, about 6 minutes. Flip and cook until skin is crispy, about 5 minutes. Remove salmon from skillet and transfer to a plate. Add shrimp and extra oil if needed. Cook 2-3 minutes, remove from skillet.
2. 2
   Reduce heat to medium and melt butter. Stir in garlic and cook 30 seconds, then stir in flour and cook 30 seconds more. Whisk in heavy cream. Bring to a simmer and let thicken slightly, 2-4 minutes. Stir in lime zest and juice and dill. Season with salt and pepper, then return salmon to skillet and let simmer in sauce for 1 minute.
3. 3
   Garnish with cilantro and crushed red pepper flakes before serving.
4. 4
   To make the Arroz Verde:
   Add parsley, cilantro, poblano, onion, garlic, and ½ cup of the chicken stock to a food processor. Pulse until smooth.
5. 5
   Heat the oil in a thick-bottomed pot on high heat. Add the rice and stir to coat all of the grains with oil. Spread out in an even layer. Let the rice lightly brown. When it starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
6. 6
   When most of the rice has lightly browned, add the herb puree into the rice. Stir to combine. Let cook for 1-2 minutes.
7. 7
   Add the rest of the chicken stock to the rice. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Let cook on a very low simmer for 15 minutes.
8. 8
   Serve with Salmon and Shrimp Mojo De Ajo.