Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag Recipe

Name: Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 salmon fillets; 1 onion, chopped; 1 teaspoon dill, dried; ½ teaspoon tarragon, dried; 5 peppercorns; 2 cups water; ¾ cup dry white wine; 1 avocado; 150 g prawns, shelled and deveined; 6 sun-dried tomatoes packed in oil, drained, finely chopped; 250 ml milk; 1 teaspoon vegetable bouillon granules; 2 tablespoons lemon juice; ½ teaspoon fish stock granules; ½ cup champagne; 2 teaspoons cornflour

Servings: persons

4 salmon fillets
1 onion, chopped
1 teaspoon dill, dried
½ teaspoon tarragon, dried
5 peppercorns
2 cups water
¾ cup dry white wine
1 avocado
150 g prawns, shelled and deveined
6 sun-dried tomatoes packed in oil, drained, finely chopped
250 ml milk
1 teaspoon vegetable bouillon granules
2 tablespoons lemon juice
½ teaspoon fish stock granules
½ cup champagne
2 teaspoons cornflour

1
In a large pan combine all stock ingredients, simmer for about 15 minutes, then add the salmon cook salmon for about 10 Min's or until salmon flakes easily, turning salmon once during cooking.
2
For the Sauce:.
3
Heat milk and both stocks in a sauce pan, add a little water to cornflour, pour half of the cornflour into milk, stir until slightly thickened.
4
Add lemon juice, and pour champagne slowly into milk (it will fizz.)
5
Add the rest of the cornflour and stir until sauce has thickened.
6
For the Topping:.
7
Combine all ingredients in a bowl, just before serving, heat in the microwave for 1 minute to warm and place on top of salmon.
8
To serve place topping ingredients on top of salmon and pour sauce over, I served mine on a bed of spinach with wild rice.

382

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 salmon fillets, 1 onion, chopped, 1 teaspoon dill, dried, ½ teaspoon tarragon, dried, and more.

Yes, Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag 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.

Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag

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