Ingredients

1 Tbsp. butter
2 medium zucchini, julienne
2 medium yellow squash, julienne
2 carrots, julienne
1 tsp. Garlic in Oil
2 tsp. Golden Vegetable Base, divided
10 salmon filets 7-8 oz., cleaned and skinned
¼ cup Chopped Shallots in Oil
30 each 16-20’s peeled and cleaned
2 parsnips, julienne
1 bunch pencil asparagus, quartered lengthwise and blanched
1-2 cups champagne

Instructions

Printer-Friendly PDF(yields 10 portions)

Combine the Chopped Shallots in Oil and Garlic in Oil and rub on the filets. Sprinkle with 1 teaspoon of the No Added MSG Golden Vegetable Base. Toss the zucchini, squash, carrots and parsnips with the remaining No Added MSG Golden Vegetable Base. Place the vegetables on the filets and top with shrimp. Place filets in a hotel pan, add the champagne and poach until fish is done. Briefly sauté asparagus in the butter and use as a garnish, leaning it against the salmon.