INGREDIENTS:1 cup fresh white breadcrumbs 1 tsp. RC Roasted Southwestern Vegetable Base 1 Tbsp. sliced scallion 1 tsp. chopped parsley as needed, olive oil 8 portions salmon fillet (6-8 oz.)Creole Mustard Sauce (yields about 30 oz.): ½ cup RC Chopped Shallots in Oil 2 cups chardonnay 1 qt. heavy cream 1 Tbsp. cornstarch 1 Tbsp. water 1 lb. butter, softened 3-4 Tbsp. Creole mustard DIRECTIONS:Toss breadcrumbs with RC Roasted Southwestern Vegetable Base, sliced scallion and chopped parsley. ...
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