Cajun Salmon and Shrimp
on Savoury Rice with Blistered Pepper Salsa
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Salmon Fillet
(Contains Fish, Seafood/Fruit de Mer)
285 g
Shrimp
(Contains Crustacean/Crustacé)
¾ cup
Basmati Rice
3 unit
Celery
160 g
Sweet Bell Pepper
80 g
Tomato
2 unit
Green Onion
1 unit
Lemon
56 g
Onion, chopped
1 tbsp
Cajun Seasoning
(Contains Sulphites)
1.5 tsp
Garlic Salt
1 unit
Vegetable Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
3 g
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
