with Chive Mash and Tomato-Pepper Sauce
This seafood feast features all the greatest hits of the ocean! Garlicky shrimp and Mediterranean-spiced salmon come together with chive mash for a flavour-packed dinner. An easy sauce made of sautéed tomatoes and sweet peppers adds gorgeous colour to the plate! Ingredients: Russet potato • Shrimp • Salmon fillets • Sweet bell pepper • Baby tomatoes • Lemon • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Chives.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Shrimp
285 g
Russet Potato
2 unit(s)
Garlic, cloves
3 unit(s)
Chives
7 g
Mediterranean Spice Blend
8 g
Lemon
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Tomatoes
113 g
Cream
56 mL
Vegetable Broth Concentrate
1 unit(s)
Pepper
0.125 tsp
Salt
0.25 tsp
Oil
2 tbsp
Unsalted Butter
3 tbsp
- Peel, then cut potatoes into 1-inch pieces.
- Core, then cut pepper into 1/4-inch pieces.
- Zest half the lemon. Cut remaining lemon into wedges.
- Thinly slice chives.
- Peel, then mince or grate garlic.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Simmer uncovered, until fork-tender, 10-12 min.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat shrimp dry with paper towels.
- To a large bowl, add shrimp, half the lemon zest, garlic and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Pat salmon dry with paper towels. Season with salt and half the Mediterranean Spice Blend.
- Transfer shrimp to one side of an unlined baking sheet.
- Arrange salmon on the other side of the baking sheet. Drizzle with 1/2 tbsp (1 tbsp) oil.
- Broil shrimp and salmon in the middle of the oven until cooked through, 6-8 min.**
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and tomatoes. Cook, stirring often, until peppers are tender-crisp and tomatoes burst, 5-6 min.
- Using the back of a fork, gently smash tomatoes to release their juices.
- Add 1 tbsp (2 tbsp) butter, broth concentrate and remaining Mediterranean Spice Blend. Stir to combine.
- Season with salt and pepper.
- Drain and return potatoes to the same pot, off heat. Mash cream, remaining lemon zest and 2 tbsp (4 tbsp) butter into potatoes until creamy. Stir in half the chives and season with salt and pepper.
- Divide mash, shrimp and salmon between plates.
- Spoon tomato-pepper sauce over salmon.
- Sprinkle remaining chives over shrimp.
- Squeeze a lemon wedge over top, if desired.
980
kcal
Calories
60
g
Fat
23
g
Saturated Fat
58
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
53
g
Protein
330
mg
Cholesterol
1570
mg
Sodium
1
g
Trans Fat
1950
mg
Potassium
175
mg
Calcium
4
mg
Iron
with Chive Mash and Tomato-Pepper Sauce
with Chive Mash and Tomato-Pepper Sauce
with Roasted Potatoes and Broccoli
