Pan-Seared Salmon with Choron Sauce and Fried Leeks

  1. Choron Sauce: Saute leeks and garlic in butter in saucepan on medium heat 2 to 3 min.
  2. or until translucent.
  3. Stir in tomato paste and capers; cook 1 min.
  4. Add hollandaise sauce, dill and GRAVY MASTER; cook until heated through, stirring constantly with whisk.
  5. Cover to keep warm.
  6. Fried Leeks: Coat leeks with combined flour, salt and pepper.
  7. Cook in 350 degrees F-deep fryer 1 to 2 min.
  8. or until golden brown and crisp.
  9. Drain; set aside.
  10. For each serving: Season 1 salmon filet with salt and pepper.
  11. Pan-sear in 1-1/2 tsp.
  12. oil on medium-high heat 2 to 3 min.
  13. on each side or until fish flakes easily with fork.
  14. Meanwhile, combine 1/4 cup each wild and brown rice; season with salt and pepper.
  15. Place on serving plate; top with salmon.
  16. Arrange 2 oz.
  17. each green beans and peppers around rice.
  18. Top salmon with 1/3 cup (3 oz.)
  19. Choron Sauce, 1 Tbsp.
  20. tomatoes and 1 oz.
  21. Fried Leeks.

choron sauce, leeks, garlic, butter, tomato paste, capers, hollandaise sauce, fresh dill, gravy master seasoning and browning sauce, leeks, leeks, flour, salt, ground black pepper, salmon, salmon filets, salt, oil, hot cooked wild rice, hot cooked brown rice, green beans, yellow peppers, tomatoes

Taken from www.kraftrecipes.com/recipes/pan-seared-salmon-choron-sauce-fried-leeks-113831.aspx (may not work)

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