Saumon grillé et crevettes à l’ail

Spéciale

Très riche en fibres

avec purée à la ciboulette et sauce à la tomate et aux poivrons

10 min

Difficulté: 2/3

Canadienne

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

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Saumon

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Speciality

Ingrédients

Filet de saumon, avec la peau

250 g

Crevettes

285 g

Pomme de terre Russet

2 unit(s)

Gousses d'ail

3 unit(s)

Ciboulette

7 g

Mélange d'épices méditerranéen

7 g

Citron

1 unit(s)

Poivron

1 unit(s)

Petites tomates

113 g

Crème

56 mL

Concentré de bouillon de légumes

1 unit(s)

Poivre

0.125 tsp

Sel

0.25 tsp

Huile

1 tbsp

Beurre

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.