Fresh and bright meal for a hot summer night. Shrimp, salmon, crisp veggies and grilled cantaloupe. Who knew cantaloupe would be BBQ friendly?
Ingredients:
2 salmon fillets (200g/7 oz of salmon) cubed
160g (6 oz) 51-70 size shrimp
1/2 - 1 cup firm cantaloupe, cubed (or pineapple)
1 bell pepper, diced
1 onion, diced
a handful of white mushrooms
2 tbsps olive oil, divided
1 tbsp red wine vinegar
2 tbsps honey
1 tbsp Sriracha sauce
1/2 tsp ginger
1/2 tsp garlic powder
1 tsp low sodium soy sauce
lime and basil leaves to serve
Prep all the veggies and the cantaloupe and put them in a bowl. So this not very ripe cantaloupe was sitting there and I thought... why not? And you know what? It turned out to be a great addition to this stir fry! Anyways, back to the prep. Clean the shrimp and cut the salmon into 1 X 1/2" pieces so they cook for about the same time as the shrimp. Put the seafood in a separate bowl. Mix the red wine vinegar, honey, Sriracha, ginger and garlic together. Take 2 tbsps of this mix and add 1 tbsp olive oil and 1 tsp soy sauce. Toss with the shrimp and salmon and marinate in the fridge for 30 minutes. Then with the remaining sauce add 1 tbsp of olive oil and toss with the veggies and cantaloupe. Oil a grill basket for the barbecue and heat to 375-400°F. Add the veg/cantaloupe mix and grill 8-9 minutes or until lightly charred. Remove to a bowl. Oil the basket again and add the shrimp and salmon for 6-8 minutes or until the shrimp are pink and the salmon is cooked through. Return the veg/cantaloupe and toss together heating through for 1-2 minutes. Garnish with fresh basil leaves and a wedge of lime for a squeeze that will pop the flavours.Serves 2-3
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