Tropical Salmon and Shrimp
with Stone Fruit and Hot Pepper Salsa
Taste the tropics tonight! Zesty jerk marinade and a perky stone fruit salsa brighten up this salmon and shrimp feast! Sweet corn and cilantro rice make a wholesome bed for all this bold goodness.
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)
¾ cup
Basmati Rice
1 unit(s)
Stone Fruit
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 traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 tbsp
Jerk Sauce
(May contain traces of: Sulphites, Milk, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, 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.
- Meanwhile, peel, then finely chop onion.
- Cut sections off peach, avoiding pit, then cut into 1/2-inch pieces.
- Core, then cut hot pepper into 1/4-inch pieces. (TIP: We suggest using gloves when prepping hot peppers!)
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Add peach, 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 medium bowl. Season with salt, pepper and sugar to taste.
- Line a baking sheet with 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 tops of salmon.
- Broil in the middle of the oven until cooked through, 8-10 min.**
- 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 deep golden-brown and onions soften, 5-6 min.
- Transfer to a plate.
- 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 cilantro and remaining lime juice.
- Combine mayo and half the lime zest in a small bowl. (TIP: If you prefer a drizzle consistency, add water, 1/2 tsp at a time.)
- Fluff rice with a fork, then stir in corn, onions 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, if desired.
