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    You are in: Home / Recipes / Salmon Scaloppine Recipe
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    Salmon Scaloppine

    Average Rating:

    3 Total Reviews

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    • on October 09, 2008

      Very rich. This was wonderful! Something to serve guests. It had a lot of steps, and took me a while to fix it... well worth it. Definitely an elegant dish that we will serve again, especially to our friends. Made for PAC Fall 2008.

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    • on February 15, 2008

      If you want to plate up a stunning fish dish, this is THE keeper. Presentation, taste, all the goodies. Yes, I would recommend Salmon Scaloppine for anyone that would find this on a menu in a very fine restaurant. Enjoy all and thank you for sharing. Lolly

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    • on November 01, 2013

      This is sauce is to die for!!! Lots of work but worth it. I made half the recipe and there was enough sauce for 4 people. I tried to use half and half and it curdled right away. I whisked it and got the consistency right and then added a little to the finished sauce that wasn't so hot and that worked great and it didn't need the whole amount to smooth out the sauce. The sauce is rich and the whole amount of cream would have made it even richer! I don't think I would thin slice the salmon next time. Being careful and following directions it still overcooks because it cooks more when you remove it from the pan. You could make the sauce ahead and then do the salmon before serving. The sauce would be good on almost any meat of fish or even pasta.

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    Nutritional Facts for Salmon Scaloppine

    Serving Size: 1 (520 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 571.9
    Calories from Fat 328
    Total Fat 36.5 g
    Saturated Fat 20.3 g
    Cholesterol 169.3 mg
    Sodium 143.4 mg
    Total Carbohydrate 16.9 g
    Dietary Fiber 3.2 g
    Sugars 7.4 g
    Protein 35.3 g


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