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Cajun Salmon and Shrimp

Cajun Salmon and Shrimp

on Savoury Rice with Blistered Pepper Salsa

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This surf 'n' surf feast is inspired by the Big Easy! Smoky bbq-buttered shrimp are spooned over Cajun-spiced salmon and savoury herb rice.

Allergens:Fish/PoissonSeafood/Fruit de MerCrustacean/CrustacéSulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

285 g

Shrimp

(ContainsCrustacean/Crustacé)

¾ cup

Basmati Rice

3 unit

Celery

160 g

Sweet Bell Pepper

80 g

Roma Tomato

2 unit

Green Onions

1 unit

Lemon

56 g

Onion, chopped

1 tbsp

Cajun Seasoning

(ContainsSulphites/Sulfite)

1.5 tsp

Garlic Salt

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

3 g

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate78 g
Sugar8 g
Dietary Fiber5 g
Protein59 g
Cholesterol225 mg
Sodium2920 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Bowl
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat oven to 450°F. Wash and dry all produce. Cut celery into 1/4-inch pieces. Heat a medium pot over medium heat. When hot, add 1 tbsp butter, then onion, celery and 1/2 tsp garlic salt (dbl for 4 ppl). Cook, stirring often, until tender, 3-4 min. Add rice and cook, stirring often, until toasted, 1-2 min. Add 1 ¼ cups water (dbl for 4 ppl) and broth concentrate and bring to boil over high heat. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

Core, then cut bell pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges. Thinly slice green onions. Drain shrimp and pat dry with paper towels. Pat salmon dry with paper towels. Sprinkle with half the Cajun seasoning and 1/2 tsp garlic salt (dbl for 4ppl). Season with pepper.

3

Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then bell peppers and remaining garlic salt. Cook, stirring occasionally, until tender-crisp and blistered, 3-4 min. Remove pan from the heat and transfer peppers to a large bowl. Add tomatoes and half the green onions to the large bowl. Toss to combine. Season with salt and pepper.

4

While peppers cook, arrange salmon on a foil-lined baking sheet and drizzle with ½ tbsp oil (dbl for 4ppl). Bake in the middle of the oven until fish is opaque in the centre, 6-8 min.**

5

Heat the same pan (from step 3) over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turns pink, 3-4 min.** Stir in remaining Cajun seasoning and remaining green onions. Season with salt and pepper. Remove pan from the heat, set aside.

6

Fluff rice with a fork. Stir in lemon zest. Divide rice and salmon among plates. Spoon salsa over rice. Top salmon with shrimp.Squeeze over a lemon wedge, if desired.