Pacific Northwest Salmon In White Wine Bouillon Recipes

WHITE WINE GARLIC SALMON

Steps:

• Heat a large frying pan over high heat and add a splash of canola oil.
• Dry the salmon fillets with paper towel and season generously with salt.
• Carefully place the salmon into the hot pan, skin-side down, and turn down the heat to medium-high. Cook the salmon for 3-4 minutes until the skin is golden brown and crisp then flip over. Cook for another 1-2 minutes on the flesh-side until the salmon is cooked through. Remove from the pan and set aside.
• Melt the butter in the pan and add the garlic. Fry until fragrant then add the wine and lemon juice.
• Allow to simmer and reduce for 4-5 minutes then add the parsley and season to taste.
• Add the salmon back into the pan and baste with the sauce, allowing the salmon to heat back up.
• Serve with extra lemon wedges.

PACIFIC NORTHWEST SALMON IN WHITE WINE BOUILLON

Steps:

• In a large saucepan, combine wine, water, lemon, peppercorns, bay leaves and basil. Bring to a boil, then reduce heat to simmer for 10 minutes.
• Preheat oven to 450°F
• Remove from heat and let cool to room temperature.
• Place salmon in large glass baking dish. If your filet has the skin on, place skin side down.
• Strain and pour cooled liquid around and over top of salmon.
• Cover dish tightly with foil.
• Bake for 20 to 30 minutes depending on thickness of filet. Usually this is about 10 minutes per inch of thickness. Fish should look opaque in the centre and flake easily.
• Remove pan from oven. Gently drain and transfer to a serving dish Brush with olive oil.
• Dijon Whipped Cream:.
• In a chilled bowl, beat whipping cream until soft peaks form.
• Beat in Dijon Mustard just until peaks become firm. Add salt & pepper to taste.
• To serve:.
• Arrange lemon and lime slices around salmon and garnish with on top as well. Serve with Dijon Whipped Cream on the side.

SALMON TROUT POACHED IN WHITE WINE

Steps:

• Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days.
• Mix pickles and parsley in bowl. Serve fish with pickle mixture.

PAN SEARED SALMON WITH WHITE WINE BUTTER SAUCE RECIPE BY TASTY

Steps:

• First prepare the salmon by seasoning the fleshy side with salt and pepper. Then, set aside.
• Next, heat your cast iron pan on the stove on a medium heat. Once your cast iron or pan is heated, add in the olive oil and 4 tbsp of butter.
• When the butter has melted, place your salmon into the pan - skin side down first. DO NOT touch or move the salmon around. Leaving the salmon alone will allow the skin to cook and become crispy.
• After about 3 minutes, use your turner to check if the salmon separates from the pan without resistance. If it doesn't, continue to let it cook for another 2 minutes. If you're able to slide and lift the salmon from the pan with nothing sticking, it's time to flip.
• Continue to cook the salmon, flesh side down now, for an additional 3-5 minutes - or until you reach an internal temp of about 140°F. Fahrenheit.
• Remove the salmon from the pan and place onto a serving dish. Next, reduce heat to medium and add shallots and garlic. Saute until fragrant and to this, add the juice from half of a lemon.
• Add in capers, parsley, tomatoes, and white wine and mix well to combine.
• Add remaining 4 tbsp butter and mix. Then lower heat and simmer for 5-10 minutes.
• Add spinach and cook until spinach is slightly wilted. Season with salt and pepper to taste.
• Finally, plate salmon and garnish with lemon slices. Top with sauce and veggies. Serve.

PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF

Steps:

• Preheat oven to 375°F.
• In a skillet, heat oil over medium-high heat. Add mushrooms and onion and saute until soft, about five minutes.
• Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil).
• Rinse wild rice under cold running water for 1 minute. Add to baking dish along with brown rice.
• In a small saucepan, bring stock and butter to a boil. Stir in salt. Immediately pour over rice in baking dish and seal tightly with or foil.
• Bake one hour or until tender. Remove from oven. Uncover and fluff with fork.
• Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more. Stir in basil.
• Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.