Grilled Salmon and Shrimp Boil
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Grilled Salmon and Shrimp Boil

Grilled Salmon and Shrimp Boil

with Garlic-Lemon Butter and Green Salad

Flavours of a classic Southern shrimp boil are fitted to the grill for this flavour-packed summer dinner. The final drizzle of a lemon-infused garlic butter puts it over the top!

Tags:
New
Allergens:
Salmon
Shrimp
Sulphites
Soy
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

250 g

Salmon Fillets, skin-on

(Contains Salmon)

285 g

Shrimp

(Contains Shrimp)

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

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Soy, Wheat, Sulphites, Tree nuts, Mustard, Sesame, Triticale, Peanuts, Milk)

6 unit(s)

Wooden Skewers

(May contain Triticale, Mustard, Soy, Egg, Fish, Tree nuts, Crustaceans, Sulphites, Wheat, Milk, Peanuts, Sesame)

2 tbsp

Garlic Spread

(Contains Soy May contain Milk, Soy, Sulphites)

7 g

Parsley

Not included in your delivery

¼ tsp

Sugar*

¼ tsp

Salt*

¼ tsp

Pepper*

1.5 tbsp

Oil*

2 tbsp

Butter*

(Contains Milk)

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Nutrition Values

Calories870 kcal
Fat53 g
Saturated Fat16 g
Carbohydrate52 g
Sugar11 g
Dietary Fiber8 g
Protein52 g
Cholesterol295 mg
Sodium1610 mg
Trans Fat0.5 g
Potassium1950 mg
Calcium200 mg
Iron4 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

Parchment Paper
Baking Sheet
Measuring Spoons
Strainer
Large Bowl
Whisk
Small Bowl

Cooking Steps

Prep
1
  • Fill a large bowl with water and soak skewers.
  • Juice half the lemon (use whole lemon for 4 ppl.) Cut remianing lemon into wedges.
  • Halve tomatoes.
  • Cut cucumber into 1/4-inch half moons.
  • Roughly chop parsley. 
  • Husk corn.
Roast potatoes
2
  • Cut potatoes into 1/2-inch wedges. 
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with half the Cajun Spice Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. 
Prep salmon and shrimp
3
  • Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Drizzle over 1 tsp (2 tsp) oil, then season with salt and pepper. 
  • Thread shrimp onto skewers.
  • 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 shimp to a baking sheet, then set aside. 
Grill corn
4
  • Add corn to one side of the grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min.
  • When tender, remove from grill and season with salt and pepper.
  • Transfer to a clean baking sheet, then cover to keep warm. 
Grill proteins and make salad
5
  • Place salmon skin-sides down on one side of the grill. Close lid and grill until salmon is cooked through, 6-8 min. 
  • Add shrimp to the other side of the grill. Cook shrimp, flipping once, until cooked through, 2-3 min per side.**
  • Transfer to the baking sheet with corn, then cover to keep warm.
  • Meanwhile, add half the lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper. Whisk to combine. 
  • Add tomatoes and cucumbers, then spring mix. Set aside.
Finish and serve
6
  • Add garlic spread and 2 tbsp (4 tbsp) butter to a small microwavable bowl. Microwave for 30 sec-1 min, until butter melts.
  • Stir in remaining lemon juice.
  • Place potatoes, corn, shrimp skewers and salmon on a platter.
  • Pour garlic-lemon butter over top.
  • Sprinkle parsley over top.
  • Toss salad, then serve alongside.
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