Blackened Seafood Bowl
You can certainly grill your salmon and shrimps, but in this recipe, I decided to broiled them and they came out just as delicious. Prep your seafood, marinate them ahead and freeze if you don’t have time to cook them the same day you prep.
I bought wild Alaskan salmon and Argentine Pink shrimps. Quality seafood makes a difference in how your dish is going to taste.
The corn salsa is perfect to add to any meat or fish you want. Add some avocado also to give it a creamy taste and added good fat from the avocado.
Recipe for salmon and shrimps
Ingredients
- 1/2 pound wild Alaskan salmon, cut into about quarter size
- 1/2 pound Argentine Pink Shrimps, peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1/2 teaspoon cumin
- 2 tablespoons olive oil
- Juice of one lime
- salt and pepper
Instructions
- Marinate the salmon and shrimps in paprika, thyme, cumin, lime juice, salt and pepper for 10 minutes. Broil them, flip 10 minutes each side to make sure they cook through but don't overcook them. Set aside.
Recipe for the corn salsa
Ingredients
- 2 cups corn kernel
- 2 large Roma tomatoes, remove the seeds and dice
- 1/2 jalapeno pepper, you can use one whole pepper, remove the seeds for milder taste and slice
- 1 small red onion, chopped
- 1 avocado removed the pit, peeled and cubed
- Juice of one lime
- salt and pepper to taste
Instructions
- Combine all ingredients, stir, toss to coat well. Add the shrimps and salmon, serve with a bowl of brown rice.
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