Cajun-Inspired Double Salmon and Jumbo Shrimp
with Savoury Rice and Blistered Pepper Salsa
This seafood feast is inspired by the flavours of New Orleans! Juicy jumbo shrimp are spooned over roasted salmon and zesty veggie rice, while smoky tomato-pepper salsa adds an explosion of texture and taste.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Salmon fillets • Jumbo shrimp (shrimp, sodium phosphate, salt) • Sweet bell pepper • Basmati rice • Mirepoix (carrot, onion, celery) • Roma tomatoes • Lemon • Green onion • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Cajun spice blend (paprika powder, salt, garlic powder, cayenne pepper, black pepper, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
5 g
Cajun Spice Blend
(May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
285 g
Jumbo Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Green Onion
1 unit(s)
Lemon
113 g
Mirepoix
1 unit(s)
Vegetable Broth Concentrate
(May contain Milk, Sesame, Gluten, Egg, Fish, Mustard, Crustaceans, Soy, Tree nuts, Wheat, Sulphites)
Not included in your delivery
1 tbsp
Oil*
0.38 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
3 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - In a medium pot, heat 1 tbsp (2 tbsp) butter over medium.
- When hot, add mirepoix and 1/4 tsp (1/2 tsp) salt. Cook for 3-4 min, stirring until tender.
- Add rice. Cook for 1-2 min, stirring until toasted.
- Add 1 1/4 cups (2 1/2 cups) water and broth concentrate. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Zest half the lemon (use whole lemon for 4 servings), then cut into wedges.
- Thinly slice green onions.
- Heat a large non-stick pan over high heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 3-4 min, stirring occasionally, until peppers are tender-crisp and blistered.
- Remove the pan from heat, then transfer peppers to a large bowl.
- Add tomatoes, half the green onions and 1/4 tsp (1/2 tsp) sugar to the bowl. Season with salt and pepper, then toss to combine. (TIP: Squeeze a lemon wedge into salsa, if desired!)
- Meanwhile, line a baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Cajun Spice Blend.
- Arrange salmon on the prepared baking sheet, skin-sides down. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Roast salmon in the middle of the oven for 6-8 min, until cooked through.**
- Meanwhile, using a strainer, drain and rinse shrimp. Remove and discard tails, if you like. Pat dry with paper towels, then season with salt and pepper.
- Reheat the same pan (from step 3) over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then shrimp. Cook for 3-4 min, stirring occasionally, until shrimp just turn pink.**
- Remove shrimp from heat, then season with remaining Cajun Spice Blend. Toss to coat.
- Fluff rice with a fork, then stir in lemon zest.
- Divide rice and salmon between plates.
- Spoon salsa over rice.
- Top salmon with shrimp.
- Sprinkle with remaining green onions.
- Squeeze a lemon wedge over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.