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Tropical 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: Shrimp • Salmon fillets • 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(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*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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, 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 onions soften and are deep golden-brown, 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 lime juice.
- 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.