Tropical Shrimp and Salmon Bowls
with Cilantro-Corn Rice and Spicy Mango Salsa- Salmon
- Shrimp
- Mustard
- Egg
- Sesame
- Sulphites
- Milk
- Mustard
- Crustaceans
- Egg
- Soy
- Fish
- Peanuts
- Tree nuts
- Wheat
- May contain traces of allergens
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Salmon fillets • Mango • Poblano pepper • Basmati rice • Red onion • Thaw-friendly corn (corn, modified vinegar) • Lime • Mayonnaise (mustard, egg) (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) • 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.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May be present: Sesame, Sulphites, Milk, Mustard, Crustaceans, Egg, Soy, Fish, Peanuts, Tree nuts, Wheat)
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: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
2 tbsp
Jerk Sauce
(May be present: Sulphites, Milk, Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
1 tbsp
Oil*
¼ tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat broiler to high. Wash and dry all produce.
- Add 1 1/4 cup (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.
- 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.
- 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.
- To a small bowl, add mango, hot peppers, half the cilantro, 1 tbsp (2 tbsp) onions, 1/4 tsp (1/2 tsp) sugar, 1/2 tbsp (1 tbsp) lime juice and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Line a baking sheet with foil. Add 1/2 tbsp (1 tbsp) oil to baking sheet and spread to coat foil.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Arrange salmon on the prepared baking sheet, skin-side-down. Spread jerk sauce over salmon.
- Broil in the middle of the oven until cooked through, 6-8 min.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then corn and remaining onions. Season with salt and pepper.
- Cook for 5-6 min, stirring occasionally, until onions soften and are deep golden-brown.
- 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) over medium. When hot, add 1 tbsp (2 tbsp) butter, then shrimp. Cook, 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Remove from heat, then add remaining lime juice.
- In a small bowl, combine mayo and half the lime zest. (TIP: If you prefer to drizzle the sauce, add water 1/2 tsp at a time, until desired thinness is reached.)
- 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 mango salsa or serve alongside.
- Serve lime mayo alongside and squeeze a lime wedge over top.
