Wayne Gisslen

Escalope of Salmon with Red Wine Sauce

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Preparation info
  • Portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
4 lb (approx.)<

Method

  1. Following the procedure in Figure 20.5, cut twelve 4-oz (120 g) escalopes from the fillet.
  2. Heat a thin film of oil o

Per serving: Calories, 590; Protein, 36 g; Fat, 46 g (71% cal.); Cholesterol, 200 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 390 mg.