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Instant Pot Cauliflower Rice

Instant Pot Cauliflower Rice Recipe Instant Pot Cauliflower Rice Recipe Making cauliflower rice in the Instant Pot is a quick and easy way to prepare a healthy, low-carb alternative to traditional rice. This method results in perfectly cooked cauliflower rice every time, with minimal effort! Ingredients (Serves 4) 1 medium head of cauliflower (about 4 cups grated or processed into rice-sized pieces) 1 tablespoon olive oil or butter 1/4 cup onion, finely chopped (optional) 2 cloves garlic, minced (optional) 1/4 cup water or vegetable broth Salt and freshly ground black pepper, to taste Fresh herbs (parsley or cilantro) for garnish (optional) Instructions 1. Prepare the Cauliflower Remove the outer leaves and stem from the cauliflower. Cut it into florets. Using a food processor, pulse the cauliflower florets until they resemble rice-sized pieces. Alternatively, you can grate the cauliflower using a box grater. 2. Sauté (Optional) Set your Instant Pot to the "...
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Rosemary Lemon Salmon & Shrimp

 Rosemary Lemon Salmon & Shrimp


Rosemary Lemon Salmon & Shrimp

This Rosemary Lemon Salmon & Shrimp recipe combines the rich flavors of salmon and shrimp with the brightness of lemon and the earthy aroma of rosemary. It’s a quick, elegant, and flavorful meal perfect for any occasion.

Ingredients

(Serves 4)

For the Salmon & Shrimp:

  • 4 salmon fillets (about 6 oz each)
  • 1/2 pound large shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • Lemon slices and sprigs of rosemary (for garnish)

Instructions

1. Marinate the Salmon and Shrimp

  • In a small bowl, mix olive oil, minced garlic, chopped rosemary, lemon zest, and lemon juice. Season with salt and pepper to taste.
  • Place the salmon fillets and shrimp in a large resealable bag or shallow dish. Pour the marinade over them, ensuring they’re evenly coated. Let them marinate for at least 15-30 minutes in the refrigerator.

2. Preheat the Oven or Grill

  • Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Grill: Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.

3. Cook the Salmon

  • If using the oven, place the salmon fillets skin-side down on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is flaky and cooked through (internal temperature of 145°F/63°C).
  • If grilling, place the salmon fillets skin-side down on the grill and cook for 4-5 minutes per side.

4. Cook the Shrimp

  • In the last 5 minutes of cooking the salmon, add the shrimp to the same pan or grill. Cook for 2-3 minutes per side, until pink and opaque.

5. Serve

  • Arrange the salmon fillets and shrimp on a serving platter. Garnish with fresh rosemary sprigs, lemon slices, and an additional drizzle of olive oil if desired.

Tips

  • Pan-Seared Option: You can also cook the salmon and shrimp in a skillet over medium heat for a crispier texture. Sear the salmon for 4-5 minutes per side and the shrimp for 2-3 minutes per side.
  • Side Pairings: Serve with roasted vegetables, garlic mashed potatoes, or a simple green salad for a complete meal.
  • Make It Spicy: Add a pinch of red pepper flakes to the marinade for a subtle kick of heat.

This Rosemary Lemon Salmon & Shrimp is a versatile dish that’s bursting with fresh, zesty flavors. Perfect for a quick dinner or an elegant gathering! 🍋🦐🐟

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