Grilled Coconut-Jerk Salmon and Shrimp

Ingredients   

• 3 lb Salmon 
• 1 lb Shrimp
• 2-1/2 Tablespoon Jerk Seasoning, divided
• 3 teaspoon Salt, divided 
• Juice of 1 Lime
• (1) 13.5 oz can Coconut Milk, divided
• 3/4 cup Cilantro, chopped and divided
• 8.5 oz Cherry Tomatoes (about 25)
• 1 lb Asparagus 
• 1 Tablespoon Olive Oil
• 1 cup Couscous 
• 2 teaspoon Garlic Powder

Directions 

1. Preheat, clean, and oil grill. 
2. In a small bowl, mix together 1-1/2 teaspoon of salt, lime juice, 1/2 cup coconut milk, and 1/2 cup cilantro.
3. In a small bowl, toss the cherry tomatoes with 1-1/2 tablespoons of coconut milk sauce. Skewer all tomatoes and set aside. 
4. Cover salmon and shrimp in 2 tablespoons of jerk seasoning then toss in the coconut milk sauce. Reserve 2 tablespoons of sauce for later. Place shrimp on skewers. 
5. Toss asparagus with olive oil, 1/2 teaspoon salt, and 1/2 Tablespoon jerk seasoning. 

Grilling Instructions

1. In grill on medium heat, place tomato skewers, shrimp skewers, and salmon. Place asparagus on upper grill shelf. 
2. Grill tomatoes until they start to split then remove from heat (about 5 minutes).
3. Grill shrimp until no longer pink, turning halfway through (about 7 minutes).
4. Grill Salmon, skin-side down. After 10 minutes, spoon remaining sauce over the top of all salmon. Cook for another 5 minutes or until salmon is cooked through. 
5. Remove asparagus after 15 minutes, when salmon is done.

Couscous

1. In a small saucepan, add the remaining coconut milk, 1/2 cup water, 1/4 cup cilantro, garlic powder, and 1 teaspoon salt. Bring to a boil. Remove from heat, add couscous and let side, covered for 5 minutes. Fluff with fork. Stir in grilled cherry tomatoes. 

Nutrition 

Servings: 6

Calories: 587

Fat: 21.7

Carbs: 30.6

Fiber: 4.0

Protein: 67.5