SEAFOOD MEDLEY BOWL

SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 25 min

INGREDIENTS: 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

1. Preheat oven to 400F°.
   

2. 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.
   

3. 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.
   

4. 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.
   

5. 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!