|Recipe from: thesoccermomblog|
Image credit: Stacey
Light and Healthy Citrus Leek Salmon and Shrimp
” 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.” Stacey
2 fresh salmon filets
1 pound shrimp (peeled and de-veined)
1 leek stalk (thoroughly rinsed)
1 cup grape tomatoes
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.
Combine shrimp, leeks, and tomatoes in large sauté pan on medium-low heat.
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
Simmer for 10-12 minutes.
If liquid begins to boil, reduce heat.
Lightly salt and pepper salmon filets.
Place skin-side up in frying pan that is coated in cooking oil. (We use either olive or coconut
Cook for 5-7 minutes on medium-low to medium heat, or until salmon is cooked halfway
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.
Put it all together:
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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