Cajun Salmon & Shrimp Rice Bowls with Pineapple Salsa

Photo: CharmaineZoe's Marvelous Melange · CC BY 2.0 · source

Smoky Cajun-rubbed salmon and shrimp over corn-studded rice with a sweet-hot pineapple salsa and a cool lime-yogurt drizzle. A surf-and-turf bowl that tastes like a vacation.

Ingredients

• 1¼ lb salmon fillet, in 4 pieces
• 1½ lb large shrimp, peeled
• 1 tbsp Cajun seasoning
• ⅔ cup rice
• 1 cup frozen corn
• 1½ cups diced pineapple
• 1 jalapeño, minced
• ½ avocado, diced
• ⅔ cup plain Greek yogurt
• 2 limes
• ½ bunch cilantro, chopped

From your pantry: 1 tbsp oil, 2 tsp smoked paprika, 1 tsp garlic powder, salt.

Instructions

1. Cook the rice, stirring in the corn for the last 3 minutes. Mix the pineapple, jalapeño, half the cilantro, juice of 1 lime and a pinch of salt for the salsa.
2. Stir the yogurt with the zest and juice of the second lime and a pinch of salt.
3. Rub the salmon and shrimp with the oil, Cajun seasoning, smoked paprika and garlic powder.
4. Heat a large nonstick skillet over medium-high heat. Cook the salmon skinned-side up until deeply browned, 4 minutes, flip and cook 3 to 4 minutes more until it flakes. Remove, then sear the shrimp until pink, 1½ minutes per side.
5. Divide the rice among bowls and top with salmon, shrimp, pineapple salsa, avocado, lime yogurt and the rest of the cilantro.

Tip: Cajun blends vary a lot in salt; taste yours and skip any extra salt on the fish if it's a salty brand.

Nutrition per serving

Good for

Adapted from Chef Jon Watts.

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