|
|
|
| |
back to recipe list
Grilled Salmon Jordan |
1 teaspoon olive oil
3 scallops, minced
1/2 onion, minced
1/2 yellow bell pepper, chopped
1/4 cup minced parsley
3 ounces shrimp (91 to 110 count), minced
Salt and pepper to taste
1/4 tablespoon bread crumbs
1/4 tablespoon Parmesan cheese
2 (6-ounce) salmon fillets
Salt and pepper
Oyster-Mushroom Red Pepper Sauce |
Heat oil. Saute scallops, onion, and bell pepper. When onions liquefy, add parsley and shrimp with salt and pepper. Reduce liquid to one-third. Add bread crumbs and Parmesan cheese; keep warm. Season salmon with salt and pepper; place on grill. Remove when scored. Add scallop dressing to center, and roll fillet. Place in oven at 350 degrees for 10 minutes. Remove and slice into medallions. Place Oyster-Mushroom Red Pepper Sauce on plates; top with stuffed fillets. |
|
Oyster-Mushroom Red Pepper Sauce |
1 red bell pepper
1/2 cup dry vermouth
1/2 white onion, diced
5 oyster mushrooms, divided
2 tablespoons butter
1 cup heavy cream
1/2 tablespoon white pepper and salt |
| Roast bell pepper at 350 degrees until skin softens. Remove outer skin and seeds, dice pepper, and sauté in butter with diced onions. Add salt and pepper and vermouth. Add 2 mushrooms. Puree after reducing sauce to a third. Pass through fine sieve. Add cream and reduce by a third. Add 3 blanched mushrooms for garnish. |
|
|
|
|
