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Caesar-Inspired Saucy Grilled Salmon and Shrimp
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Caesar-Inspired Saucy Grilled Salmon and Shrimp

Caesar-Inspired Saucy Grilled Salmon and Shrimp

with Potato Salad and Asparagus

This long-weekend grill sauce is inspired by a Canadian classic drink: the Caesar! Grilled salmon and shrimp are slathered and dipped in the classic flavours of horseradish, hot sauce and tomato. Asparagus and creamy potato salad are the perfect pairing!

Allergens:
Fish
Seafood/Fruit de Mer
Crustacean/Crustacé
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

285 g

Shrimp

(Contains Crustacean/Crustacé)

360 g

Red Potato

6 unit

Wooden Skewers

¾ tsp

Celery Salt

7 g

Chives

4 tbsp

Mayonnaise

(Contains Egg, Mustard)

4 tbsp

Ketchup

2 tbsp

Horseradish

(Contains Sulphites)

1 tbsp

Hot Sauce

1 tbsp

Whole Grain Mustard

(Contains Mustard)

227 g

Asparagus

Not included in your delivery

3.5 tsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat47 g
Saturated Fat7 g
Carbohydrate48 g
Sugar12 g
Dietary Fiber6 g
Protein52 g
Cholesterol280 mg
Sodium2670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Colander
Measuring Spoons
Baking Sheet
Paper Towel
Silicone Brush
Strainer
Whisk
Small Bowl
Large Bowl

Instructions

Boil potatoes
1

Before starting, wash and dry all produce. Soak skewers in water for 5 min. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Heat Guide for Step 3: 1 tsp mild, 2 tsp medium, 1 tbsp spicy and 2 tbsp extra-spicy! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain, then spread potatoes out on a plate. Place in the fridge to cool.

Prep
2

Meanwhile, thinly slice chives. Trim and discard bottom 1-inch from asparagus. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels. Season with half the celery salt and pepper. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Thread shrimp onto wooden skewers, then season with salt and pepper. Brush salmon and shrimp with 2 tsp oil (dbl for 4 ppl).

Make Caesar sauce
3

Add ketchup, horseradish, 1 tbsp water (dbl for 4 ppl) and 1 tbsp hot sauce to a small bowl, then whisk to combine. (NOTE: Reference heat guide.) Season with salt, to taste.

Grill salmon and shrimp
4

Arrange salmon on one side of the grill, skin-side down. Brush salmon with 2 tbsp Caesar sauce (dbl for 4 ppl). Grill until salmon is cooked through, 6-7 min. Arrange asparagus on the other side of the grill. Grill, flipping once, until tender-crisp, 5-7 min. Arrange shrimp on the same side of the grill as salmon. Close lid and grill, flipping shrimp once, until cooked through, 4-6 min. Transfer salmon, shrimp and asparagus to the baking sheet, then cover to keep warm.

Make potato salad
5

Combine mayo, mustard and 1/4 tsp celery salt (dbl for 4 ppl) in a large bowl. Add potatoes and chives, then toss to combine. Season with pepper, to taste.

Finish and serve
6

Divide potato salad, asparagus, salmon and shrimp skewers between plates. Serve remaining Caesar sauce on the side for dipping shrimp.