Broiled Salmon and Garlicky Shrimp

Special

Very High Fibre

with Chive Mash and Tomato-Pepper Sauce

10 min

Difficulty: 2/3

Canadian

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 • Chives • 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).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Salmon

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-plates

Regional-specialty

Speciality

Ingredients

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

7 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

1 tbsp

Butter

3 tbsp

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Remove any brown spots from potatoes, then peel and cut into 1-inch pieces.
Core, then cut pepper into 1/4-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Thinly slice chives.
Peel, then mince or grate garlic.

To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high.
Cook for 10-12 min, until fork-tender.

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 for 6-8 min, until cooked through.**

Heat a large non-stick pan over medium-high.
When hot, add 1 tbsp (2 tbsp), then peppers and tomatoes. Cook for 5-6 min, stirring often, until peppers are tender-crisp and tomatoes burst.
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 you like.