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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

285 g



¾ cup

Basmati Rice

3 unit


160 g

Sweet Bell Pepper

80 g

Roma Tomato

2 unit

Green Onions

1 unit


56 g

Onion, chopped

1 tbsp

Cajun Seasoning


1.5 tsp

Garlic Salt

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Unsalted Butter*


1 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Large Bowl
Large Non-Stick Pan
Baking Sheet
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.**


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.


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.