Salmon & Zucchini Vol-Au-Vent With Alfredo Sauce On Bean & Almond Salad
AppetizerTotal time: 19 min
DifficultyEasy
Preparation10 min
Cooking time9 min
Serves4
Italian
Ingredients
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Instructions
In a large non-stick skillet, heat half the oil.
Cook zucchini and celery for 2 to 3 minutes. Season and set aside on a plate.
In the same skillet, heat remaining oil. Place salmon cubes and cook for 2 minutes on each side. Season.
Add Alfredo sauce and cook for 1 to 2 minutes. Remove from heat. Add reserved vegetables. Mix gently.
Cook beans for 1 minute in a pot of boiling water. Strain and set aside.
In a skillet, brown almonds for a few minutes. Set aside.
In a bowl, combine blanched beans, toasted almonds and remaining salad ingredients. Season.
Serve on a plate. Place salad on the bottom with a vol-au-vent on top. Add creamy sauce to salmon.
Chef's secret
Don’t overcook the salmon. It will finish cooking in the Alfredo sauce and stay nice and juicy.
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