2 oz. Canola oil
1/2 Cup Button Mushrooms
4 each Fresh Roma tomatoes, diced
1 Bunch scallions, chopped
2 cloves Garlic, peeled and minced
2 each shallots, peeled and minced
1 cup champagne
4 oz. Chicken Stock
1 Tbsp. Paprika
1 Tbsp. Lemon juice
2 oz. Whole butter, floured

In a hot pan, sauté the presentation side of the seasoned salmon filet in canola oil until golden in color. Drain the excess oil from the pan. Add the mushrooms, scallions, garlic, shallots, tomatoes and Stax Seasoning. Remove the pan from the heat and add the champagne. Return to increased heat and add the chicken stock. Quickly reduce the champagne to half. Add the paprika and lemon juice. Add the flour coated cubed whole butter and reduce the heat. Place the salmon atop fresh pasta and spoon the sauce over it. Garnish with fresh chopped parsley.