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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. Brush salmon with olive oil and top with seasoned breadcrumbs. Roast until breadcrumbs are lightly browned and fish is cooked to the proper temperature. Serve over Creole Mustard (recipe follows). Sweat the shallots. Add chardonnay and reduce over moderate heat until almost dry. Add heavy cream and reduce. Make a slurry with with cornstarch and water. Over moderate heat, add slurry to shallot and cream mixture. Stir until thickened and remove from heat. Add softened butter a piece at a time, whisking vigorously, until fully incorporated. Add mustard, and serve immediately. SERVINGS:8 servings From: PHOTO CREDIT:Photo Credit: RC FINE FOODS