Garlic Shrimp, Pan-seared Salmon with Brown Butter Brown Rice

Ingredients:

Salmon:
2 skinless salmon fillets
Pinch of salt
Pinch of pepper

Shrimp:
10 Jumbo Shrimp, peeled and de-veined
1 tbsp (15 ml) butter
1 tsp olive oil
1 clove of garlic, minced
1\2 tsp (2.5 ml) crushed chili's
Pinch of salt

Rice:
1 cup brown rice
1\4 cup onion, diced
2 tbsp (30 ml) butter
1\2 tsp (2.5 ml) salt
1\2 tsp (2.5 ml) pepper
2 1\2 cups (375 ml) water

Instructions:

In a small sauce pan melt butter over medium heat

Once melted add the onion, salt and pepper

Fry for around two minutes until softened and beginning to brown

Cover with water and bring to a boil

Once boiling reduce heat to low and simmer until all of the water is absorbed

To begin the shrimp, heat a large non-stick pan over medium heat

Add the butter and olive oil and swirl the pan around to combine

Add the garlic and chili's and once again swirl the pan around to combine

Lay the shrimp in the pan in a flat layer and season with salt

Once the shrimp turns pink flip over to allow to cook completely through

Remove the shrimp to your serving dish and pour the butter over the shrimp

Return the pan to the heat and season the salmon with salt and pepper heavily on both sides

Place the salmon fillets into the hot pan and allow to cook undisturbed for 4 minutes per side

Remove the salmon and cover until serving


Pictured below with a fresh mango mint salsa