Cajun Salmon and Shrimp
with Savoury Rice and Blistered Pepper Salsa
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
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 Values
Utensils
Instructions
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.
