Cajun Salmon and Shrimp
with Savoury Rice and Blistered Pepper Salsa- Salmon
- Shrimp
- Milk
This surf 'n' surf feast is inspired by the flavours of Big Easy! Juicy shrimp are spooned over roasted salmon and zesty veggie rice, with a pile of fresh, while a smoky tomato-pepper salsa adds an explosion of texture and taste.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
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 Spice Blend
1 unit
Vegetable Broth Concentrate
Not included in your delivery
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
1 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
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 1/4 tsp 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 and bring to boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. 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 (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. 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, half the green onions and 1/4 tsp sugar (dbl for 4 ppl) to the bowl. Season with salt and pepper, then toss to combine. (TIP: Squeeze a lemon wedge into salsa, if desired!)
Meanwhile, line a baking sheet with foil. Pat salmon dry with paper towels, then season with salt, pepper and half the Cajun Seasoning. Arrange salmon on prepared 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.**
Meanwhile, using a strainer, drain and rinse shrimp. 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 butter (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** 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 desired.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The combination of Cajun-seasoned seafood, blistered pepper salsa, and lemon-zested rice was widely enjoyed; some reviewers found the overall seasoning mild and added extra Cajun spice for more heat.
- Ease of prep: Most found the recipe straightforward, though several noted it takes closer to 60 minutes to complete rather than the suggested 30.
- Suggestions: Add extra Cajun spice to both the salmon and shrimp for a bolder flavour; some reviewers also recommend squeezing fresh lemon generously over the finished dish. Consider using chicken broth in place of water when cooking the rice, or stirring in a handful of arugula or chopped cilantro to brighten the dish.
- Leftovers: Several reviewers noted the recipe yielded enough for a satisfying lunch the next day, with some saying the flavours improved overnight.
