It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ralph And Kacoo's Salmon Provencal
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- #116446
Salmon fillets are topped with a melange of vegetables, shrimp, and black olives. A great way to dress up salmon!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 ounce olive oil
1/3 large onion, julienne-style
1 tablespoon chopped garlic
1/3 green bell pepper, julienne-style
1/3 red bell pepper, julienne-style
6 ounces baby shrimp, peeled
3 tablespoons white wine
3/4 cup canned tomatoes, diced and drained
1/4 cup sliced black olives
2 salmon fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Tabasco sauce
directions
In a skillet, heat the olive oil. Add onions, garlic, both bell peppers and the shrimp. Cook until shrimp start to turn pink.
Deglaze pan with wine. Add tomatoes, black olives and seasonings and cook until heated throughout.
Season the salmon with salt and black pepper. Lightly dust the fish in white flour and saute in clarified butter until browned on both sides. Remove from the skillet and place in serving dish, and top with vegetable mixture.
Serve with pasta aioli (pasta tossed in garlic butter and chopped parsley) if desired.
Recipe Source: Ralph and Kacoo's, New Orleans, Louisiana
added by
leggs
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
August 20, 2011
I haven't eaten at Ralph And Kacoo's but this recipe was really tasty! The flavor combinations of the shrimp, salmon and vegetables was perfect. The black olives were a great addition to the recipe.