Grilled Salmon and Shrimp Boil
with Garlic-Lemon Butter and Green Salad- Salmon
- Shrimp
- Sulphites
- Soy
- Milk
- Soy
- Wheat
- Sulphites
- Tree nuts
- Mustard
- Sesame
- Triticale
- Peanuts
- Milk
- May contain traces of allergens
- Egg
- Fish
- Crustaceans
Flavours of a classic Southern shrimp boil are fitted to the grill for this flavour-packed summer dinner. The final drizzle of a lemon-infused garlic butter puts it over the top!
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
300 g
Red Potato
2 unit(s)
Corn on the Cob
1 unit(s)
Lemon
56 g
Spring Mix
1 unit(s)
Mini Cucumber
113 g
Baby Heirloom Tomatoes
1 tbsp
Cajun Spice Blend
(Contains: Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk, May contain traces of allergens, Sulphites)
6 unit(s)
Wooden Skewers
(Contains: Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame, May contain traces of allergens)
2 tbsp
Garlic Spread
(Contains: Milk, Soy, Sulphites, May contain traces of allergens, Soy)
7 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
1.5 tbsp
Oil*
2 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Fill a large bowl with water and soak skewers.
- Juice half the lemon (use whole lemon for 4 ppl.) Cut remianing lemon into wedges.
- Halve tomatoes.
- Cut cucumber into 1/4-inch half moons.
- Roughly chop parsley.
- Husk corn.
- Cut potatoes into 1/2-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the Cajun Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Drizzle over 1 tsp (2 tsp) oil, then season with salt and pepper.
- Thread shrimp onto skewers.
- Pat salmon dry with paper towels. Drizzle with 1 tsp (2 tsp) oil, then sprinkle with remaining Cajun Spice Blend, salt and pepper. Toss to combine.
- Add corn, salmon and shimp to a baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
- When tender, remove from grill and season with salt and pepper.
- Transfer to a clean baking sheet, then cover to keep warm.
- Place salmon skin-sides down on one side of the grill. Close lid and grill until salmon is cooked through, 6-8 min.
- Add shrimp to the other side of the grill. Cook shrimp, flipping once, until cooked through, 2-3 min per side.**
- Transfer to the baking sheet with corn, then cover to keep warm.
- Meanwhile, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper. Whisk to combine.
- Add tomatoes and cucumbers, then spring mix. Set aside.
- Add garlic spread and 2 tbsp (4 tbsp) butter to a small microwavable bowl. Microwave for 30 sec-1 min, until butter melts.
- Stir in remaining lemon juice.
- Place potatoes, corn, shrimp skewers and salmon on a platter.
- Pour garlic-lemon butter over top.
- Sprinkle parsley over top.
- Toss salad, then serve alongside.
