Make your next seafood recipe a little more creamy!
4 pieces salmon, use salmon steaks
1/4 cup corn oil
24 pieces green asparagus, drained
4 pieces tomatoes
4 pieces potatoes, peeled, shaped into wedges, boiled
1 piece lemon, sliced into 4 wedges as garnish
1 piece lemon, for juice to marinate the salmon
1/2 cup butter
2 cups all-purpose cream
Season the tomatoes with salt and pepper. Coat with corn oil and bake until the skin starts getting browned and wrinkled. Set aside.
Peel, wash and cut the potatoes into desired shape. Boil in lightly salted water and drain, keep hot and set aside.
Open the tinned asparagus and pour it into a pan. Heat them and carefully drain them so that they don't break. Set aside. Keep hot.
To make the sauce, heat the butter and add ALASKA CREMA. Simmer for about 1 minute or until it thickens into a nice saucy consistency. Season lightly with some lemon juice and salt and pepper. If desired, add chopped parsley.
Coat the salmon with some corn oil and grill them for about 3 minutes per side or to your desired degree of doneness. Place in a plate and arrange it with the other vegetables as shown. Top salmon with the ALASKA CREMA sauce.
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