Fiesta Shrimp and Salmon Fillets Bowls
with Cilantro Rice and Lime Crema
Grab a plastic bib and get ready to tuck into a succulent shrimp and salmon dinner bursting with bold Tex-Mex flavours! Charred corn, juicy tomatoes, herbaceous cilantro rice and zippy lime crema come together to send your taste buds on a fiesta!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
113 g
Baby Tomatoes
56 g
Corn Kernels
50 g
Shallot
1 unit
Lime
7 g
Cilantro
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Ginger-Garlic Puree
(Contains Mustard)
1 tsp
Garlic Salt
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Sugar*
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add garlic salt, 2 tbsp (4 tbsp) butter and 1 1/4 cups (2 1/2 cups) water 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 shallot.Finely chop cilantro.Zest, then juice lime.Halve tomatoes.Add sour cream, 1/2 tbsp (1 tbsp) lime juice and 1/2 tsp (1 tsp) lime zest in a small bowl. Season with salt and pepper, then stir to combine. (NOTE: This is your lime crema.)Pat salmon dry with paper towels, then season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then half the corn. Cook, stirring occasionally, until corn starts to brown, 2 min. Add shallots. Cook, stirring often, until softened, 3-4 min. Season with salt and pepper. Remove from heat, then transfer veggies to a plate.
Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden brown and cooked through, 3-4 min per side.** Remove from heat, transfer salmon to a plate.Meanwhile, add remaining lime juice, remaining lime zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a medium bowl. Season with salt and pepper, then whisk to combine.Add tomatoes, corn and shallots to the bowl with dressing, then toss to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**Add Tex-Mex paste and 1 tbsp (2 tbsp) water. Cook, stirring often, until fragrant and shrimp are coated, 30 sec. Remove from heat.
Fluff rice with a fork, then stir in half the cilantro.Divide cilantro rice between bowls. Top with veggies and shrimp.Dollop lime crema over top, then sprinkle with remaining cilantro.
