Grilled Dill-Garlic Salmon and Shrimp Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Grilled Dill-Garlic Salmon and Shrimp Salad

Grilled Dill-Garlic Salmon and Shrimp Salad

with Ranch Dressing and DIY Croutons

It's family BBQ time and this dish makes it easy to build up everyone's plate with what they love! Little one doesn't like croutons or tomatoes? No problem, keep them all to yourself. Everyone loves ranch – drizzle it over everything and this dinner will be a hit!

Allergens:
Fish
Seafood/Fruit de Mer
Gluten
Egg
Milk
Soy
Sulphites
Shrimp/Crevettes

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains Fish, Seafood/Fruit de Mer)

1 unit

Ciabatta Roll

(Contains Gluten)

113 g

Spring Mix

80 g

Tomato

132 g

Mini Cucumber

4 tbsp

Ranch Dressing

(Contains Egg, Milk, Soy)

1 tsp

Garlic Salt

1 tbsp

White Wine Vinegar

(Contains Sulphites)

1 tsp

Dill-Garlic Spice Blend

285 g

Jumbo Shrimp

(Contains Shrimp/Crevettes)

Not included in your delivery

2 tbsp

Oil*

½ tsp

Sugar*

0.06 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories428 kcal
Energy (kJ)1790 kJ
Fat23 g
Saturated Fat2 g
Carbohydrate30 g
Sugar4 g
Dietary Fiber3 g
Protein25 g
Cholesterol183 mg
Sodium0 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

Silicone Brush
Measuring Spoons
Large Bowl
Whisk
Paper Towel

Instructions

Prep
1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Thinly slice cucumbers into 1/4-inch rounds.Cut ciabatta into 1/2-inch slices.Transfer ciabatta slices to a plate. Brush with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Cut tomato into 1/2-inch pieces.

Marinate veggies
2

Add vinegar, half the garlic salt, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with pepper, then whisk to combine. Add tomatoes and cucumbers, then toss to combine.

Season and grill salmon
3

Pat salmon and shrimp dry with paper towels. Season salmon with Dill-Garlic Spice Blend, remaining garlic salt and pepper. Drizzle all over with 1/2 tbsp (1 tbsp) oil. Drizzle 1 tbsp (2 tbsp) oil over shrimp, then season with salt and pepper. Toss to coat.Add salmon to the grill, skin-side down. Close lid and grill until salmon is cooked through and skin is crispy, 6-7 min.** (TIP: When skin is crispy, it won't stick to the grill!) Carefully transfer salmon to a plate, skin-side up.

Grill ciabatta and shrimp
4

Meanwhile, add ciabatta slices and shrimp to the other side of the grill. Cook, flipping shrimp once until cooked through, 2-3 min per side.** Grill ciabatta until crisp and grill marks form, 2-3 min per side. Transfer ciabatta slices back to the same plate to cool slightly. Transfer shrimp to the plate with salmon.

Assemble salad
5

Cut or tear cooled ciabatta into 1/2-inch pieces. Add spring mix and half the croutons to the bowl with marinated veggies, then toss to combine.

Finish and serve
6

Divide salad, salmon and shrimp between plates. Drizzle ranch dressing over top. Sprinkle remaining croutons over top.

Meal right image

Explore Similar Recipes

Meal left image