Ingredients
2 cups water
one 6-ounce box 10 minute rice pilaf mix
1 roma tomato
1 lemon
2-3 whole shallots
four 1-inch thick salmon fillets, approx. 2 pounds
1/8 teaspoon dill weed
2 tablespoons butter
vegetable cooking spray
1 tablespoon all-purpose flour
1 1/2 cups heavy cream
1 1/2 tablespoons capers
salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
one 10-ounce bag spinach
salt and pepper, to taste
2 tablespoons butter
1 (10-ounce) box frozen green peas
1 (7-ounce) can mushroom pieces (drained)
1 tablespoon sliced pimientos
1/2 teaspoon seasoned salt
Description
Pan-Seared Salmon Steaks With Shallot Cream Sauce, Rice Pilaf And Fresh Spinach
Publix Super Markets
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