1 Review

This was a great dish. I made some alterations. Instead of salmon, I used swordfish. Instead of microwaving the topping, I sauteed the ingredients with lemon pepper marinade. The bouillon surprisingly added great taste to the sauce. Make sure you enjoy the champagne - it makes a strong ingredient. Next time I will use half the champagne or a better bottle. I used 2% milk and the sauce was very light an fluffy. The lemon pepper seasoning worked very well with the sauce. And the sauce was very yummy with the fish. The toppings made for an impressive presentation.

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katreagan82 December 10, 2008
Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag