Grilled Salmon and Shrimp Boil
with Cajun-Spiced Potatoes, Lemon-Garlic Butter and Green Salad
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Corn • Red potato • Shrimp • Salmon fillets • Baby heirloom tomatoes • Lemon • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Parsley • Cajun spice blend (dehydrated vegetables (garlic, onion), paprika powder, spices and herbs, corn starch, cayenne pepper, canola oil, oleoresin paprika, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
5 g
Cajun Spice Blend
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
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
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Sulphites)
7 g
Parsley
Not included in your delivery
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2.33 tbsp
Oil*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 450°F).
- Preheat the oven to 425°F. Wash and dry all produce.
- Juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges.
- Halve tomatoes.
- Cut cucumber into 1/4-inch half moons.
- Roughly chop parsley.
- Husk corn.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Cajun Spice Blend, salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Drain and rinse shrimp, then pat dry with paper towels. Layer two 18x12-inch pieces of foil. (NOTE: Make 2 pouches for 4 servings, using 2 sheets of foil per pouch.)
- On one side of the foil, arrange shrimp. Top with 1 tbsp (2 tbsp) butter, salt and pepper. Fold foil in half over shrimp and pinch to seal pouch.
- 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 shrimp to an unlined baking sheet, then set aside.
- Add corn to one side of the grill. Close lid and grill for 6-9 min, flipping once, until slightly charred.
- Remove from grill and season with salt and pepper.
- Transfer to a clean baking sheet, then cover to keep warm.
- On the grill, arrange shrimp pouch and salmon, skin-sides down. Close lid and grill for 6-9 min, until salmon and shrimp are cooked through.**
- Transfer salmon and shrimp to the baking sheet with corn, then cover to keep warm.
- Meanwhile, to a large bowl, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Whisk to combine.
- Add tomatoes and cucumbers, then spring mix. Set aside.
- To a small microwavable bowl, add garlic spread and 2 tbsp (4 tbsp) butter. Microwave for 30 sec-1 min, until butter melts.
- Stir in remaining lemon juice.
- Place potatoes, corn, shrimp and salmon on a platter.
- Pour garlic-lemon butter over top.
- Sprinkle parsley over top.
- Toss salad, then serve alongside.
