Tropical Jumbo Salmon and Shrimp
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Tropical Jumbo Salmon and Shrimp

Tropical Jumbo Salmon and Shrimp

with Mango and Hot Pepper Salsa

Taste the tropics tonight! Zesty jerk marinade and perky mango salsa brighten up this salmon and shrimp feast! Sweet corn and cilantro rice make a wholesome bed for all this bold goodness.

Ingredients: Jumbo salmon filletss • Shrimp • Mangos • Poblano pepper • Basmati rice • Red onion • Thaw-friendly corn (corn, modified vinegar) • Limes • 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) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Cilantro.

Tags:
Spicy
Allergens:
Salmon
Shrimp
Egg
Mustard
Milk

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

500 g

Jumbo Salmon Fillet

(Contains Salmon)

285 g

Shrimp

(Contains Shrimp)

¾ cup

Basmati Rice

1 unit(s)

Mango

1 unit(s)

Hot Pepper

1 unit(s)

Red Onion

113 g

Corn Kernels

7 g

Cilantro

1 unit(s)

Lime

4 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

2 tbsp

Jerk Sauce

(May contain Sulphites, Milk, Soy)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Oil*

0.13 tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories900 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate105 g
Sugar24 g
Dietary Fiber8 g
Protein31 g
Cholesterol235 mg
Sodium1600 mg
Trans Fat1 g
Potassium1000 mg
Calcium175 mg
Iron3.5 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Zester
Medium Bowl
Baking Sheet
Aluminum Foil
Large Non-Stick Pan

Cooking Steps

Cook rice
1
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. 
  • Meanwhile, using a strainer, rinse rice until water runs clear.
    Add rice to the boiling water, then 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.
Prep and make salsa
2
  • Meanwhile, peel, then finely chop onion. 
  • Pit, peel, then cut mango into 1/2-inch pieces.
  • Core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves to prep hot peppers!)
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Roughly chop cilantro. 
  • Add mango, hot peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil to a bowl. Season with salt, pepper and sugar to taste.
Broil salmon
3
  • Line a baking sheet with foil. Lightly oil foil. 
  • Pat salmon dry with paper towels, then season with salt and pepper. 
  • Arrange salmon on the prepared sheet, skin-side-down. Spread jerk sauce over salmon. 
  • Broil in the middle of the oven until cooked through, 16-20 min.**
Cook veggies
4
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then corn and remaining onions. Season with salt and pepper. 
  • Cook, stirring occasionally, until onions soften and are deep golden-brown, 5-6 min. 
  • Transfer to a plate.
Cook shrimp
5
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
  • Reheat the same pan (from step 4). When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Remove from heat, then add remaining lime juice. 
Finish and serve
6
  • Combine mayo and half the lime zest in a small bowl. (TIP: If you prefer to drizzle the sauce, add water 1/2 tsp at a time.)
  • Fluff rice with a fork, then stir in corn, onions, remaining cilantro and remaining lime zest. 
  • Divide rice, salmon and shrimp between plates. 
  • Top salmon and shrimp with salsa or serve alongside. 
  • Serve lime mayo alongside and squeeze a lime wedge over top. 
Modularity step (under step 3)
7

If you've opted for jumbo salmon, season it in the same way the recipe instructs you to season the regular portion of salmon. To cook jumbo salmon, increase broil time to 16-20 min.