Try this Red Lobster's SALMON WITH CIOPPINO TOPPING recipe, or contribute your own.Suggest a better description
In a large bowl, mix the wine, Bloody Mary Mix, Lobster Base, lemon juice, green onions, red pepper, parsley, basil and diced tomatoes and set aside.
In a large stockpot, sauté the 1 Tbsp olive oil and garlic for 3-5 minutes over medium high heat.
Pour the Bloody Mary mixture into the pot and bring to a boil. Add in the shrimp, scallops, and lobster tails and stir well, cooking 7-10 minutes until the seafood is done.
Adjust seasoning with salt and pepper as needed. Meanwhile, heat 2 tsp olive oil in a large non-stick sauté pan over medium high heat, season the salmon fillets and sear until a nice crust is formed, flip the fish and reduce heat to medium and cook the fish until desired doneness is achieved.
Serve this dish in large soup or pasta bowls, with a mound of pasta in the center, seafood piled around, and broth poured over the top. Top each dish with blackened salmon
Try Better Than Bouillon brand Lobster base, found near the canned Chicken Stock for the Lobster base. This is a highly reduced stock made into a paste.
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|Serving Size: 1 Serving (584g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (17%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 368.8mg||113 %|
|Sodium 671.1mg||23 %|
|Potassium 1214mg||32 %|
|Total Carbohydrate 53.8g||16 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 53g|
|Protein 90.6g||129 %|
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Calories per serving: 773
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