Salmon Parisienne Recipe

Name: Salmon Parisienne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 213 grams salmon alaska, canned; 2 each scallops; 4 tablespoons white wine; 15 grams butter or margarine; 15 grams flour, all-purpose; 2 teaspoons parsley leaves chopped fresh; 2 each tomatoes fresh, skinned, deseeded, chopped; 4 tablespoons fromage frais; 1 x salt; 1 x black pepper freshly ground; 50 grams bread crumbs fresh, white; 50 grams cheddar cheese grated

Servings: persons

213 grams salmon alaska, canned
2 each scallops
4 tablespoons white wine
15 grams butter or margarine
15 grams flour, all-purpose
2 teaspoons parsley leaves chopped fresh
2 each tomatoes fresh, skinned, deseeded, chopped
4 tablespoons fromage frais
1 x salt
1 x black pepper freshly ground
50 grams bread crumbs fresh, white
50 grams cheddar cheese grated

1
Drain the can of salmon, reserving the juice.
2
Break the fish into flakes and set aside.
3
Put the salmon juice into a dish along with the scallops and wine.
4
Cover with cling film and puncture twice.
5
Cook on MEDIUM POWER for 3 minutes.
6
Chop the scallops and mix them into the flaked salmon.
7
Melt the butter in a dish on HIGH POWER for 30 seconds.
8
Stir in the flour, cook for a further 30 seconds on HIGH POWER.
9
Add the liquor from the scallops to the flour, mixing well to prevent lumps forming.
10
Cook on HIGH POWER for 1 minute.
11
Stir the sauce into the salmon and scallop mixture along with the parsley, tomatoes and fromage frais or cream.
12
Season to taste then pile equal amounts of the mixture into shell shaped dishes.
13
Mix together the breadcrumbs and cheese.
14
Sprinkle these over the scallops.
15
Arrange the dishes on a microwave proof tray.
16
Cook on MEDIUM POWER for 10 minutes.
17
Brown under a conventional grill, if liked.
18
Serve with salad.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 213 grams salmon alaska, canned, 2 each scallops, 4 tablespoons white wine, 15 grams butter or margarine, and more.

Yes, Salmon Parisienne falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Parisienne

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions