Pappadeaux Seafood Kitchen Salmon Yvette Recipe
Make this Straight-From-the-Restaurant Pappadeaux Seafood Kitchen Salmon Yvette Recipe at home tonight and you Salmon will taste just like Pappadeaux.
Ingredients
- 2 ounces Grill Butter
- 6 Shrimp peeled, deveined and tails removed
- 2 ounces chopped Lobster
- 3 ounces Mushrooms sliced and cooked
- 1/2 ounce Spinach chopped
- 6 ounces Yvette Sauce (Recipe below)
- 2 cooked fresh Fish Fillets
- 12 ounces cooked Dirty Rice
- Spicy Pecans to garnish
- Parsley to garnish
- Chives to garnish
- Kale to serve
- Lemon Wedge to serve
Instructions
- Prepare Pappadeaux Seafood Kitchen Yvette Sauce according to recipe below.
- Place 2 ounces of grill butter in sauté pan and heat over medium heat.
- Add shrimp. Sauté until 3/4 done.
- Place lobster, mushrooms and spinach in pan and heat for 30 seconds.
- Drain butter.
- Add Yvette Sauce and toss.
To Serve
- Divide dirty rice between 2 serving plates.
- Place prepared fish fillet on dirty rice.
- Pour sauce over the middle 2/3's of the fish. Use a spoon to remove all of the sauce from the pan adding 3 shrimp and 1/2 of the lobster, mushrooms and spinach to each plate.
- Garnish with 1/2 ounces spicy pecans over the top of sauce.
- Garnish the fish with parsley and the dirty rice with chives.
- Plate the dish with kale and a lemon wedge.
Cook Time does not include precooking times of fish, mushrooms and dirty rice which may vary and can be done ahead of time.