| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 3 |
|
Salmon filets; 2 oz ea., wafer cut |
| 1 |
tb |
Butter |
| 1/4 |
ts |
Chef salt |
| 1/2 |
c |
Seasoned flour |
| 1 |
tb |
Diced tomato |
| 1 |
tb |
Diced green onion |
| 1 |
tb |
Sliced mushroom |
| 2 |
tb |
White cooking wine |
| 1/2 |
|
Juice of small lemon |
| 2 |
tb |
Soft butter |
INSTRUCTIONS
Cut salmon into thin slices. Season salmon with Chef salt and dredge in
flour. Saute in butter quickly on each side and remove. Add sliced
mushrooms, tomato, green onion, lemon juice and white wine. Reduce over
heat for about 30 seconds. Stir in butter and serve sauce over salmon.
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