Pan-Seared Shrimp and Salmon

With lemon butter sauce and vegetable rice pilaf.

Prep Time:  15  minutes   |    Cook Time:  25  minutes   |    Total Time:  40 minutes   |    Servings:  4

Ingredients:

• 1 cup  Friendly Farms  Heavy Whipping Cream
• 3 lemons, divided (2 halved, 1 zested)  
• 1 cup  Winking Owl  Pinot Grigio, divided
• 1 cup  Countryside Creamery  Unsalted Butter, diced
• Stonemill  Iodized Salt, to taste
• Stonemill  Ground Black Pepper, to taste
• 4 cups water
• 2 cups Earthly Grains  Long Grain White Rice
• 3 tablespoons  Carlini  Vegetable Oil, divided
• 1 clove garlic, minced
• ½ yellow onion, sliced
• 1 pint button mushrooms, sliced
• 1 head broccoli, cut into florets
• 16 ounces Fremont Fish Market  Wild Caught Salmon, thawed
• 16 ounces Fremont Fish Market  Jumbo Easy Peel Shrimp, thawed and peeled
• 2 sprigs fresh dill, chopped

Directions:                                   

1. In a small saucepan, heat cream, lemon halves and ½ cup wine to a simmer. Cook for 5 minutes; strain.                     
2. Slowly whisk in diced butter. Season with salt and pepper.                     
3. In a small saucepan, bring 4 cups of water to boil. Add rice and stir. Cover and simmer for 18 minutes.                     
4. In a sauté pan, heat 1 tablespoon of oil. Sauté garlic, onion, mushrooms and broccoli for 5 minutes or until onions are translucent. Deglaze pan with remaining wine. Fold in cooked rice. Season to taste with salt and pepper. Add the zest of one lemon.               
5. Season salmon with salt and pepper. In a frying pan, heat 1 tablespoon oil. Add salmon, cook for 3 minutes per side. Serve on top of rice pilaf.  
6. In a frying pan, heat remaining oil. Sauté shrimp for 3 minutes, turning occasionally. Cook until pink. Serve alongside the salmon fillet.
7. Top with lemon butter sauce and chopped dill.

Recipe Courtesy of Chef Alyssa, ALDI Test Kitchen