with Chive Mash and Tomato-Pepper Sauce
This seafood feast features 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 • 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
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
1 tbsp
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, then juice 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.
- Add shrimp, half the lemon zest, garlic and 1/2 tbsp (1 tbsp) oil to a large bowl. 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), 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.
970
kcal
Calories
59
g
Fat
23
g
Saturated Fat
59
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
53
g
Protein
345
mg
Cholesterol
1560
mg
Sodium
1
g
Trans Fat
2050
mg
Potassium
225
mg
Calcium
4
mg
Iron
with Chive Mash and Tomato-Pepper Sauce
with Chive Mash and Tomato-Pepper Sauce
