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Grilled Salmon Jordan


1 teaspoon olive oil
3 scallops, minced
1/2 onion, minced
1/2 yellow bell pepper, chopped
1/4 cup minced parsley
3 ounces shrimp (91 to 110 count), minced
Salt and pepper to taste
1/4 tablespoon bread crumbs
1/4 tablespoon Parmesan cheese
2 (6-ounce) salmon fillets
Salt and pepper
Oyster-Mushroom Red Pepper Sauce

Heat oil. Sauté scallops, onion, and bell pepper. When onions liquefy, add parsley and shrimp with salt and pepper. Reduce liquid to one-third. Add bread crumbs and Parmesan cheese; keep warm. Season salmon with salt and pepper; place on grill. Remove when scored. Add scallop dressing to center, and roll fillet. Place in oven at 350 degrees for 10 minutes. Remove and slice into medallions. Place Oyster-Mushroom Red Pepper Sauce on plates; top with stuffed fillets.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.