Yield / Servings
10 portions
Category
Seafood EntreesIngredients
- 30 each 16-20's peeled and cleaned
- ¼ cup chopped shallots
- 10 salmon filets 7-8 oz., cleaned and skinned
- 2 tsp. No Added MSG Golden Vegetable Base, divided
- 1 tsp. chopped garlic
- 2 carrots, julienne
- 2 medium yellow squash, julienne
- 2 medium zucchini, julienne
- 1 Tbsp. butter
- 2 parsnips, julienne
- 1 bunch pencil asparagus, quartered lengthwise and blanched
- 1-2 cups champagne
Preparation Steps
1
Combine the chopped shallots and chopped garlic and rub on the filets.
2
Sprinkle with 1 teaspoon of the |goldenvegbase|.
3
Toss the zucchini, squash, carrots and parsnips with the remaining |goldenvegbase|.
4
Place the vegetables on the filets and top with shrimp.
5
Place filets in a hotel pan, add the champagne and poach until fish is done.
6
Briefly sauté asparagus in the butter and use as a garnish, leaning it against the salmon.
Recipe from RC Fine Foods.