Salmon parisienne
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Salmon parisienne
  Salmon    Fish    Microwave  
Last updated 6/12/2012 1:21:13 AM. Recipe ID 53315. Report a problem with this recipe.
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      Title: Salmon parisienne
 Categories: Main dish, Fish, Microwave
      Yield: 4 Servings
    213 g  Canned Alaska salmon
           -(pink or red)
      2    Scallops
      4 tb White wine
     15 g  Butter or margarine
     15 g  Plain flour
      2 ts Freshly chopped parsley
      2    Fresh tomatoes; skinned,
           - de-seeded, chopped
      4 tb Fromage frais
           -OR- single cream
           Freshly ground black pepper
     50 g  Fresh white breadcrumbs
     50 g  Cheddar cheese, grated
  Drain the can of salmon, reserving the juice. Break the fish into
  flakes and set aside.
  Put the salmon juice into a dish along with the scallops and wine.
  Cover with cling film and puncture twice. Cook on MEDIUM POWER for 3
  minutes. Chop the scallops and mix them into the flaked salmon. Melt
  the butter in a dish on HIGH POWER for 30 seconds. Stir in the flour,
  cook for a further 30 seconds on HIGH POWER. Add the liquor from the
  scallops to the flour, mixing well to prevent lumps forming.
  Cook on HIGH POWER for 1 minute. Stir the sauce into the salmon and
  scallop mixture along with the parsley, tomatoes and fromage frais or
  cream. Season to taste then pile equal amounts of the mixture into
  shell shaped dishes.
  Mix together the breadcrumbs and cheese. Sprinkle these over the
  scallops. Arrange the dishes on a microwave proof tray. Cook on
  MEDIUM POWER for 10 minutes. Brown under a conventional grill, if
  liked. Serve with salad.
  Serves 4. Approx. 265 kcals per serving
  From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with
  permission from Alaska Seafood Marketing Institute Meal-Master
  compatible recipe format courtesy of Karen Mintzias

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Recipe ID 53315 (Apr 03, 2005)

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