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    You are in: Home / Recipes / Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag Recipe
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    Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag

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    1 Total Reviews

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    • on December 10, 2008

      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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    Nutritional Facts for Sun-Dried Tomato, Avocado and Prawn Topped Salmon With a Champag

    Serving Size: 1 (700 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 637.8
     
    Calories from Fat 222
    34%
    Total Fat 24.7 g
    38%
    Saturated Fat 5.1 g
    25%
    Cholesterol 202.0 mg
    67%
    Sodium 504.7 mg
    21%
    Total Carbohydrate 14.6 g
    4%
    Dietary Fiber 4.2 g
    17%
    Sugars 2.4 g
    9%
    Protein 74.0 g
    148%

    The following items or measurements are not included:

    vegetable bouillon granules

    fish stock granules

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