Recipe Name Salmon and Shrimp Provencale Submitted by alvinfos@gte.net Recipe Description When salmon and shrimp and spinach are in season, this recipe can’t be beat. Serve with vermicelli or linguine or angel hair pasta with a pesto sauce. Quantity 1 Quantity Unit serving Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 2 fillets salmon, app. 3 oz., cut 1-1/2 thick 10 medium shrimp, shelled and deveined 2 medium whole (2-3/5" dia) tomatoes, skinned and chunked 2 cups Baby Spinach Leaves, raw 2 clove garlic minced Steps Sequence Step 1 Heat a grill type pan until quite hot. If it isnt non-stick, brush liberally with olive oil. 2 Drop the salmon fillets onto the grill of the pan. Surround the fillets with the shrimp. 3 Cook both the salmon and the shrimp for about 2 minutes, then flip. 4 Add spinach, tomatoes, mushrooms and garlic. 5 When spinach is wilted and the salmon and shrimp are done (the fish will flake and the shrimp will turn coral), lift out the salmon and shrimp arrange on serving plates. 6 Surround the salmon and shrimp with the vegetable mixture.