Salmon and shrimp Provencale

• 2       7-8 ounce fillets or steaks of salmon
• 8-10  medium-sized raw shrimp, peeled and deveined
• 2       medium-sized tomatoes, peeled and chunked
• 8-10 large mushrooms, cleaned and thinly sliced
• 2       cloves garlic, minced or pressed
• Salt and pepper to taste

Heat a grill-type pan until quite hot. (If it isn’t non-stick, brush it liberally with olive oil first.)
 

Drop the salmon steaks onto the grill ridges of the pan.

Surround the steaks with the shrimp.

Cook both the salmon and the shrimp for about 2 minutes, then flip.

Add the tomatoes, mushrooms and garlic.

When the salmon and shrimp are done (the fish will flake, and the shrimp will turn coral), lift them out and arrange on serving plates.

Surround the salmon and shrimp with the tomato and mushroom mixture.
 
 
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