Skillet Garlic Butter Shrimp and Sausage

 Ingredients

1 tablespoon olive oil

12 ounces pork, chicken or turkey kielbasa, sliced into 1/4-inch rounds (see note)

1 tablespoon butter

3 cloves garlic, finely minced or pressed through a garlic press (see note)

1 pound shrimp, peeled, deveined and tails removed

½ teaspoon sweet or smoked paprika

½ teaspoon dried oregano

Pinch salt and pepper

¼ cup chicken broth or stock

Fresh, chopped parsley, for garnish (optional)

Instructions 

In a 12-inch nonstick or stainless skillet, heat the olive oil over medium heat until rippling. Add the sausage in an even layer without overlapping pieces. Let the sausage brown lightly on one side. Flip and brown on the other side. Remove the sausage to a plate or dish.

Return the skillet to medium heat and add the butter. Once melted, add the garlic and cook, stirring constantly, for about 30 seconds (don't let the garlic burn or it can turn bitter).

Pat the shrimp dry and add to the skillet in an even layer. Season the shrimp with a light sprinkle of salt and pepper. Cook until the shrimp start to turn pink (they'll cook fast). Flip, and cook until fully pink. Leaving as much liquid as you can in the pan, scrape the shrimp onto the same plate/dish as the sausage.

Return the skillet to medium heat. Add the paprika, oregano, and a pinch of salt and pepper. If the skillet is really dry, drizzle in a bit of olive oil. Cook for 30 seconds or so, stirring constantly, until the spices smell fragrant.

Add the chicken broth, scraping up the bottom of the pan. Simmer for 30 seconds or so, stirring often.

Add the shrimp and sausage back to the skillet and toss with the spices. Heat through. Season to taste with additional salt and pepper, if needed.

Remove from heat and garnish with chopped, fresh parsley and serve immediately.

Notes

Sausage: you’re looking for pre-cooked sausage links here (most brands will be already cooked). The variety can be a personal preference. Chicken apple sausage, classic Polish kielbasa, etc. Nutrition facts were calculated using chicken sausage.

Garlic: this recipe calls for fresh garlic, but it also works really well with the frozen cubes of fresh garlic (I buy them at Trader Joe’s but they are in a lot of grocery stores). Garlic powder may also work, although it may lend a slightly gritty texture coating the shrimp and sausage. 

Best Baked Salmon- Mel's Kitchen Cafe

 Ingredients

⅓ cup soy sauce

¼ cup packed light or dark brown sugar

¼ cup water

¼ cup avocado oil, olive oil, or grapeseed oil (see note)

1 tablespoon unseasoned rice vinegar or white vinegar

3 cloves garlic, finely minced, or 1 1/2 teaspoons garlic powder

Pinch red pepper flakes, optional

Lemon pepper seasoning

4 to 6 boneless salmon filets, 4 to 6 ounces each (skin on or off – see note)

Instructions 

In a small bowl, whisk together the soy sauce, brown sugar, water, oil, vinegar, and garlic until well-combined and the sugar is dissolved. (See note below if you don't have time to marinate the salmon before proceeding to the next step.)

Pour the marinade into a shallow dish that can fit all the salmon filets in a single layer. Place the salmon filets skin side up in the marinade. If using skinless salmon, flip the salmon halfway through marinating time.

Cover and refrigerate for at least 2 hours or up to 8 hours.

Preheat the oven to 400 degrees F.

Line a half sheet pan with foil and lightly grease with cooking spray. Remove the salmon from the marinade and place it skin side down on the prepared baking sheet. Sprinkle each piece of salmon lightly with lemon pepper seasoning.

Bake the salmon for 10 to 15 minutes until an instant read thermometer inserted at the thickest part registers 125 degrees F (for medium-rare) to 140 degrees F (for medium-well). The exact time will depend on the thickness of the salmon – add cooking time as needed.

Let the salmon rest for 5 to 7 minutes (the internal temperature will climb a few more degrees). Serve warm.

Notes

Oil: The listed oils are my preferred oils. However, canola or vegetable oil can also be used in the recipe. 

Salmon: if using a large filet of salmon, either a) cut it into pieces of equal size before using in the recipe OR b) marinade the entire filet (in a dish that will accommodate the size), bake as one large filet (adding time as needed – may need 15 to 20 minutes in the oven), and cut into individual serving-size pieces after baking. 

Marinating Time: ideally, this salmon tastes best if it can marinate for at least 2 hours. However, if you are short on time or haven’t planned ahead, instead of marinating the salmon, place the salmon on a foil-lined, greased baking sheet. Spoon  marinade over each piece of salmon and sprinkle with lemon pepper seasoning. Reserve the remaining marinade. Bake as directed. About 5 minutes before the salmon is finished baking, brush/spoon some of the reserved marinade over the salmon (then allow it to finish baking). 

Air Fryer Option: the salmon can be cooked in an air fryer instead of in the oven. Preheat air fryer to 400 degrees F. Place the salmon filets in a single layer. Cook for 7 to 9 minutes (exact time will vary based on brand of air fryer and thickness of salmon).