Salmon & Zucchini Vol-Au-Vent with Alfredo Sauce on Bean & Almond Salad Recipe

Name: Salmon & Zucchini Vol-Au-Vent with Alfredo Sauce on Bean & Almond Salad
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Yield: 4 servings
Ingredients: 30 mL 2 tbsp. olive oil; 2 zucchini, cut into small cubes; 2 stalks celery, cubed; 2 shallots, chopped; To taste fresh parsley, chopped; 450 g 1 lb. skinless salmon fillet, cubed; 540 mL (1 jar) 2 1/4 cups store-bought Alfredo sauce; 4 vol-au-vent; 450 g (1 bag) green beans; 125 mL 1/2 cup slivered almonds; 45 mL 3 tbsp. olive oil; To taste fresh parsley, chopped

Ingredients

30 mL 2 tbsp. olive oil
2 zucchini, cut into small cubes
2 stalks celery, cubed
2 shallots, chopped
To taste fresh parsley, chopped
450 g 1 lb. skinless salmon fillet, cubed
540 mL (1 jar) 2 1/4 cups store-bought Alfredo sauce
4 vol-au-vent
450 g (1 bag) green beans
125 mL 1/2 cup slivered almonds
45 mL 3 tbsp. olive oil
To taste fresh parsley, chopped

	PREP TIME 10m	COOK TIME 9m	TOTAL TIME 19m
YIELD 4 servings

Instructions

In a large non-stick skillet, heat half the oil.
Cook zucchini and celery for 2 to 3 minutes.
Season and set aside on a plate.
In the same skillet, heat remaining oil.
Place salmon cubes and cook for 2 minutes on each side.
Season.
Add Alfredo sauce and cook for 1 to 2 minutes.
Remove from heat.
Add reserved vegetables.
Mix gently.
Cook beans for 1 minute in a pot of boiling water.
Strain and set aside.
In a skillet, brown almonds for a few minutes.
Set aside.
In a bowl, combine blanched beans, toasted almonds and remaining salad ingredients.
Season.
Serve on a plate.
Place salad on the bottom with a vol-au-vent on top.
Add creamy sauce to salmon.
Don’t overcook the salmon.
It will finish cooking in the Alfredo sauce and stay nice and juicy.