SEAFOOD MEDLEY BOWL
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1 lb shrimp 2 salmon fillets 1 bunch watercress or 4 cups leafy greens of your choice 1/2 red onion 2 shallots 4 garlic cloves minced 1/4 cup chopped parsley olive oil 1/4 cup apple cider vinegar 1/4 cup distilled vinegar 1 tbsp maple syrup or honey S&P
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DIRECTIONS
- Preheat oven to 400F°.
- Using a mandolin or a sharp knife, slice the red onion and shallots as thin as you can. Place the sliced red onion into a jar or a glass container. In a small pot, combine apple cider vinegar, distilled vinegar, maple syrup and a generous pinch of salt. Add about 1/3 cup of water and bring to a boil. Once boiling, pour the brine over the sliced red onions, cover and set aside to cool.
- Peel and devein the shrimp. Remove the skin from the salmon and cube into 1 in pieces. In a large bowl combine cubed salmon, cleaned shrimp, minced garlic and parsley (reserve about 1 tsp for serving). S&P generously and splash with olive oil. Mix well until the seafood is coated in seasoning. Transfer the seasoned shrimp and salmon onto a sheet pan into a single layer. Roast until cooked through, about 15 min.
- While the seafood cooks, over medium, heat a generous splash of olive oil in a frying pan. When it starts to smoke, add shallots. Fry, stirring occasionally until golden brown and crispy, about 8-10 min. Transfer onto a paper towel and let it rest.
- Serve the seafood medley on a bed of greens of your choice (we use watercress) Garnish with pickled onions and crispy shallots. Sprinkle with remaining parsley and enjoy!
