Saucy Grilled Salmon and Shrimp

Name: Saucy Grilled Salmon and Shrimp with Potato Salad and Asparagus
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 250 g Salmon Fillets, skin-on; 285 g Shrimp; 300 g Red Potato; 6 unit(s) Wooden Skewers; 7 g Chives; 4 tbsp Mayonnaise; 4 tbsp Ketchup; 1 tbsp Hot Sauce; 227 g Asparagus; 1 tbsp Whole Grain Mustard; 1 tbsp Creamy Horseradish Sauce; 4 g Garlic Salt; ¼ tsp Pepper*; ¼ tsp Salt*; 3.5 tsp Oil*

with Potato Salad and Asparagus

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This long-weekend grill sauce is inspired by a classic Canadian drink: the Caesar! Grilled salmon and shrimp are slathered and dipped in the classic flavour combo of horseradish, hot sauce and tomato. Asparagus and creamy potato salad are the perfect pairing!

Ingredients: Red potato • Shrimp • Salmon fillets • Asparagus • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Hot sauce (aged cayenne peppers, white vinegar, water, salt, spice, garlic powder, xanthan gum, acetic acid) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Creamy horseradish sauce (vegetable oil, water, horseradish, sugar, frozen egg yolk, vinegar, salt, modified corn starch, mustard, dried onion, spices, natural flavour (mustard), tamarind gum, xanthan gum, citric acid) (egg, mustard) • Chives • Wooden skewer • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:

Spicy

•Protein Plus

•Free Griddle Contest

Allergens:

Salmon

•Shrimp

•Egg

•Mustard

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

285 g

Shrimp

300 g

Red Potato

6 unit(s)

Wooden Skewers

7 g

Chives

4 tbsp

Mayonnaise

4 tbsp

Ketchup

1 tbsp

Hot Sauce

227 g

Asparagus

1 tbsp

Whole Grain Mustard

1 tbsp

Creamy Horseradish Sauce

4 g

Garlic Salt

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

3.5 tsp

Oil*

Nutrition Values

Calories820 kcal

Fat51 g

Saturated Fat8 g

Carbohydrate41 g

Sugar12 g

Dietary Fiber6 g

Protein51 g

Cholesterol270 mg

Sodium2560 mg

Trans Fat0.2 g

Potassium1700 mg

Calcium150 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Colander

•Large Pot

•Measuring Spoons

•Strainer

•Silicone Brush

•Baking Sheet

•Whisk

•Small Bowl

•Aluminum Foil

•Large Bowl

Cooking Steps

Before starting, wash and dry all produce.
Soak wooden skewers in water for 5 min.
While you prep, preheat the grill to medium (approx. 450°F).
Remove any brown spots from potatoes and cut into 1-inch pieces.
To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
Drain, then spread potatoes out on a plate.
Place in the fridge to cool.

Meanwhile, thinly chives.
Trim and discard bottom 1-inch from asparagus.
To an unlined baking sheet, add asparagus and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
Pat salmon dry with paper towels. Season with half the garlic salt and pepper.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Thread shrimp onto wooden skewers, then season with salt and pepper.
Brush salmon and shrimp with 2 tsp (4 tsp) oil.

To a small bowl, add ketchup, horseradish, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) hot sauce, then whisk to combine. (Like things spicy? Add more hot sauce!)
Season with salt.

On one side of the grill, place foil, then arrange salmon on top of foil, skin-side down.
Brush salmon with 2 tbsp (4 tbsp) of horseradish sauce mixture.
Close lid and grill salmon for 6-9 min, until salmon is cooked through.**
Meanwhile, add asparagus to the other side of the grill. (TIP: Arrange asparagus spears across grill grates to keep them from falling through!) Close lid and grill asparagus for 2-4 min, flipping once, until tender-crisp.
Meanwhile, arrange shrimp on the same side of the grill as the salmon. Close lid and grill shrimp for 1-3 min per side, until opaque.**
Transfer salmon, shrimp and asparagus to the baking sheet, then cover to keep warm.