Ingredients (Serves 2):
For the Grilled Salmon:
2 salmon fillets, skin on
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon fresh lemon juice
For the Shrimp:
12 large shrimp, peeled and deveined
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon paprika
1 teaspoon garlic powder
For the Fried Rice:
2 cups cooked white rice (preferably day-old for best texture)
1 tablespoon sesame oil
½ cup peas (frozen or fresh)
½ cup carrots, diced
2 large eggs, beaten
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon green onions, chopped (for garnish)
Lime wedges (for serving)
Instructions:
Prepare the Grilled Salmon:
Preheat the grill to medium-high heat.
Brush the salmon fillets with olive oil and season with salt, pepper, smoked paprika, and garlic powder.
Place the salmon fillets on the grill, skin side down, and cook for about 4-5 minutes on each side until cooked through and crispy. Squeeze fresh lemon juice over the fillets once off the grill.
Cook the Shrimp:
In a skillet, heat olive oil over medium-high heat.
Season the shrimp with salt, pepper, paprika, and garlic powder. Cook for 2-3 minutes on each side, or until they turn pink and are fully cooked.
Make the Fried Rice:
In a large skillet or wok, heat sesame oil over medium-high heat. Add diced carrots and peas, cooking for 3-4 minutes until tender.
Push the vegetables to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix with the vegetables.
Add the cooked rice, soy sauce, and optional oyster sauce, stirring to combine. Cook for 5-7 minutes, allowing the rice to crisp slightly at the bottom.
Assemble the Platter:
On a large serving platter, create a bed of fried rice.
Arrange the grilled salmon fillets and seared shrimp on top of the rice.
Garnish with chopped green onions.
Serve:
Add lime wedges on the side for a fresh citrus squeeze over the seafood and rice.
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 2