Cajun Salmon and Shrimp
on Savoury Rice with Blistered Pepper Salsa
This surf 'n' surf feast is inspired by the flavours of Big Easy! Juicy, buttery shrimp are spooned over roasted salmon and zesty veggie rice, with a pile of fresh, smoky tomato-pepper salsa in between for an explosion of texture and taste.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(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
½ tbsp
Seasoned Salt
1 unit
Vegetable Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the 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 (dbl for 4 ppl), then onions, celery and 1/2 tsp seasoned salt (dbl for 4 ppl). Cook, stirring often, until tender, 3-4 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and broth concentrate. Cover and bring to boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut pepper into 1/2-inch pieces. Cut tomato into 1/2-inch pieces. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Thinly slice green onions.
Heat a large non-stick pan over high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and 1/2 tsp seasoned salt (dbl for 4 ppl). Cook, stirring occasionally, until peppers are tender-crisp and blistered, 3-4 min. Remove the pan from heat, then transfer peppers to a large bowl. Add tomatoes and half the green onions to the bowl, then toss to combine. Season with pepper.
While peppers cook, pat salmon dry with paper towels, then season with remaining seasoned salt and pepper. Arrange salmon, on a foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl). Roast salmon in the middle of the oven until opaque in the centre, 6-8 min.**
While salmon roasts, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Season with salt and pepper. Remove the pan from heat.
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 remaining green onions over top. Squeeze over a lemon wedge, if desired.
