Cajun-Inspired Double Salmon
with Savoury Rice and Blistered Pepper Salsa- Salmon
- Shrimp
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
- Egg
- Crustaceans
- Fish
- Gluten
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) (shrimp, sodium phosphate, salt) • Sweet bell pepper • Basmati rice • Mirepoix (onion, carrot, celery) • Roma tomato • Lemon • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide) • Green onion.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains: Salmon)
5 g
Cajun Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
285 g
Jumbo Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
2 unit(s)
Green Onion
½ unit(s)
Lemon
113 g
Mirepoix
1 unit(s)
Vegetable Broth Concentrate
(May be present: 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
Butter*
(Contains: Milk)
Nutrition facts
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 13-15 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.
- 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.
- To the bowl, add tomatoes, half the green onions and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then toss to combine. (TIP: Squeeze a lemon wedge into salsa, if you like!)
- Meanwhile, line a baking sheet with foil.
- Pat salmon dry with paper towels, then season with salt, pepper and half the Cajun Spice Blend.
- On the prepared baking sheet, arrange salmon, skin-side 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.
