Roasted Salmon with Creole Mustard Sauce

INGREDIENTS:1 cup fresh white breadcrumbs
1 tsp. RC Roasted Southwestern Vegetable Base
1 Tbsp. sliced scallion
1 tsp. chopped parsley
as needed, olive oil
8 portions salmon fillet (6-8 oz.)

Creole Mustard Sauce (yields about 30 oz.):
½ cup RC Chopped Shallots in Oil
2 cups chardonnay
1 qt. heavy cream
1 Tbsp. cornstarch
1 Tbsp. water

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