Pan Seared Garlic Lemon Pepper Salmon and Shrimp Fra Diavolo

I L-O-V-E seafood! Tonight's dish was all about fresh, wild caught seafood too. I picked up a 16oz piece of wild Atlantic Salmon and 1 pound of extra large raw shrimp just off of today's boat from Northwestern Seafood.  I made two separate and complimenting rubs for each and they went soooo well together. Here is the recipe for each rub, and directions to cook the whole dish:

Serves 4. Prep time 20 minutes. Cook time 15 minutes.

Ingredients For Garlic Lemon Pepper Rub:

2 Tbsp Lemon Pepper Seasoning
2 Tbsp Garlic Powder
2 Tbsp Ground Cracked Peppercorn
1 Tbsp medium crushed Sea Salt

Ingredients for Fra Diavolo (with Lime):

2 tsp chili powder
1 Tbsp Crushed Red Pepper Flakes
1 Tbsp EVOO
1 Tbsp Garlic Powder
1 tsp Black Pepper
1 Large Lime (juiced)

Main Ingredients:

1 lb Wild Caught Atlantic Salmon (skin on)
1 lb Extra Large Shrimp (shelled, deviened and butterflied)
1 Large Zucchini
3 Yellow Summer Squash
1 Large Green Bell Pepper
1 Large Red Bell Pepper

Directions:

Mix each rub and put both aside.

Chop or slice zucchini, squash, green and red bell pepper and set aside for saute pan.

First, sprinkle all of the Garlic Lemon Pepper rub on salmon fillet. Be sure to gently rub the seasonings into the meat side of the fillet. Cover and set aside (put in refrigerator if prepping for much later). Next, pour fra diavolo mixture into a plastic baggie, then add all shrimp and seal the baggie. Massage the mixture into the shrimp by hand for about 2-3 minutes to ensure full and even coverage. Set shrimp baggie aside to let mixture absorb into shrimp meat.

Heat deep non-stick saute pan for veggies to med-high heat with about 1 oz Avocado oil. Once oil is watery, add all veggies and mix to coat. Splash about 1 oz of Balsamic Vinegar on veggies to slightly sweeten them. While veggies are sauteing, heat large non-stick pan for salmon fillet to between medium and medium high and place fillet in pan, skin side down. Cover and let cook about 6 minutes. In the meantime, be sure to keep stirring veggies. Once they start to become tender, turn heat down to med-low and cover.

For the shrimp, heat small non-stick saute pan to med-high. Drain as much of mixture from baggie as possible and then add shrimp to the pan (careful because it may start splattering). Continue to flip and stir shrimp until hard and white (ensuring it is cooked). During this time, be sure to drain pan from time to time to keep from boiling shrimps in their juice.

Once the salmon has cooked for about 6 minutes, flip over and allow to cook another 5-6 minutes or until moderately browned on the meat side surface. Continue flipping and draining shrimp until firm and white.

If you follow the order above, everything should finish at the same time. Press on the salmon fillet to make sure it feels firm before removing from heat. Keep covered until you are sure it is finished. Once fillet is done, set aside on cutting board and cut into four equal sized pieces.

Serve entire meal on a large dish, fillet to the side and the shrimp atop of the sauteed veggies. Serve with a tossed salad as well and pair this dish with Bear Boat Pinot Noir 2007.

Enjoy this one immensely, I know I did!!!

Nutritional Breakdown:

Calories: 303

Total Carbs: 11g

Total Fats: 8g

Protein: 47g

Fiber: 4g

Sugar: 7g