Pacific Northwest Salmon In White Wine Bouillon Recipes

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WHITE WINE GARLIC SALMON



White wine garlic salmon image

Juicy, tender white wine garlic salmon pan fried and cooked in a delicious sauce is an easy,fool-proof recipe. Perfect served with greens for dinner.

Provided by Alida Ryder

Categories     Easy Dinner     Gluten free

Time 15m

Number Of Ingredients 6

4 x 150g (5-6oz) salmon fillets (skin on)
2 tbsp butter
3-4 garlic cloves (crushed)
1 cup dry white wine
1-2 tbsp lemon juice
2 tbsp chopped parsley

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.

Nutrition Facts : Calories 257 kcal, Carbohydrate 2 g, Protein 25 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 68 mg, Sodium 92 mg, ServingSize 1 serving

SALMON WITH CREAMY WHITE WINE SAUCE



Salmon with Creamy White Wine Sauce image

Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 15m

Number Of Ingredients 10

1 tbsp vegetable oil
2 salmon fillets (boneless, skin-on)
1 clove garlic (peeled and minced)
1/4 cup (60 ml) white wine
1/4 cup (60ml) strong chicken stock ( (I use 1 stock cube crumbled into 1/4 cup/60ml hot water))
3/4 cup (180ml) double (heavy) cream
1/4 tsp salt
1/4 tsp pepper
3 tbsp grated parmesan
zest of 1 lemon

Steps:

  • Heat the oil over a high heat in a frying pan (skillet).
  • Add the salmon, skin-side down and cook for 2 minutes.
  • Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
  • Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
  • Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
  • Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
  • Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.

Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving

PACIFIC NORTHWEST SALMON IN WHITE WINE BOUILLON



Pacific Northwest Salmon in White Wine Bouillon image

Salmon is a staple in the Pacific Northwest and this simple meal is perfect for special company or a nice Sunday family dinner. For the perfect spring time dinner party, accompany with Mushroom and Wild Rice Pilaf, Stir-Fried Asparagus & Sugar Snap Peas and Strawberry, Goat Cheese and Pine Nut Salad. These recipes are adapted from a magazine called Taste which is put out be various alcohol distributors. Needless to say - serve this witha well chilled Chardonnay or Pinto Grigio. BTW - there's a lovely new US Pinot Grigio out that's crisp & refreshing with overtones of citrus & green apple. Very good price point too. It's Barefoot Pinot Grigio.

Provided by Debi9400

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups Chardonnay wine or 3 cups pinot grigio wine
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
3 bay leaves
1 large fresh basil sprig
2 1/2-3 lbs fresh salmon fillets
olive oil
lemon, sliced
lime, sliced
1/2 cup whipping cream
1 tablespoon Dijon mustard

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.

Nutrition Facts : Calories 391.2, Fat 14, SaturatedFat 5.6, Cholesterol 125.7, Sodium 171.3, Carbohydrate 5.8, Fiber 0.9, Sugar 1.2, Protein 38.6

MARINATED WILD SALMON



Marinated Wild Salmon image

A delicious, healthy lemon-garlic marinade for salmon with cilantro and red chili flakes. Marinate at least 6 hours. Broil in the oven or grill 7 to 8 minutes per side.

Provided by jade

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Broiled Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 11

4 salmon fillets
salt and pepper to taste
1 tablespoon onion powder
1 teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons white balsamic vinegar
2 tablespoons white sugar
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Steps:

  • Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
  • In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Nutrition Facts : Calories 378.9 calories, Carbohydrate 12.3 g, Cholesterol 67.8 mg, Fat 26.2 g, Fiber 0.5 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 73.9 mg, Sugar 9 g

BAKED SALMON WITH WHITE WINE



Baked Salmon With White Wine image

Make and share this Baked Salmon With White Wine recipe from Food.com.

Provided by A Messy Cook

Categories     < 4 Hours

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 7

2 large lemons, thinly sliced
1 large onion, thinly sliced
2 tablespoons chopped parsley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 cup dry white wine or 1/2 cup dry vermouth
1 whole salmon

Steps:

  • Place salmon on heavy-duty foil (large enough to wrap the salmon).
  • Layer salmon with lemon and onion slices, add wine, and sprinkle with parsley, pepper, and salt.
  • Seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender.
  • Remove from oven; open foil and arrange salmon on a platter.
  • If you like, remove the skin before serving, and garnish with lemon wedges.

PACIFIC NORTHWEST MUSHROOM & WILD RICE PILAF



Pacific Northwest Mushroom & Wild Rice Pilaf image

This dish dresses up a dinner party plate. Goes nicely with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste Magazine which is put out by various Liquor Distributors.

Provided by Debi9400

Categories     < 4 Hours

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup shiitake mushroom, chopped
1 cup button mushroom, chopped
1 small onion, finely chopped
1/4 cup wild rice
1 cup brown rice
2/3 cup vegetable stock
2 teaspoons unsalted butter
1/2 teaspoon salt
2 tablespoons fresh basil, minced

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.

Nutrition Facts : Calories 203.7, Fat 6.9, SaturatedFat 1.6, Cholesterol 3.4, Sodium 198, Carbohydrate 32.1, Fiber 2.1, Sugar 1.6, Protein 4.1

LEMON DILL SALMON WITH GARLIC, WHITE WINE, AND BUTTER SAUCE



Lemon Dill Salmon with Garlic, White Wine, and Butter Sauce image

I had a craving for fresh fish and dill, so I played around and came up with this. Its been rated one of my greatest hits! Great with rice or potatoes and steamed green beans.

Provided by Countess

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, melted
¼ cup white wine
1 lemon, juiced
5 cloves garlic, chopped
1 bunch fresh dill, stems trimmed
1 (1 pound) salmon fillet
½ cup toasted almonds

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Mix butter, white wine, lemon juice, and garlic together in a small bowl.
  • Pour a small amount of the butter mixture into an 8x8-inch baking pan until bottom is evenly coated; cover with a thin layer of dill. Place salmon, skin side down, into the baking pan. Sprinkle with remaining dill; pour remaining butter mixture over salmon. Cover tightly with aluminum foil.
  • Bake in preheated oven until fish flakes easily with a fork, 25 to 35 minutes. Sprinkle generously with almonds before serving.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 6.9 g, Cholesterol 64.8 mg, Fat 21.9 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 7.5 g, Sodium 108.5 mg, Sugar 0.8 g

PACIFIC NORTHWEST STRAWBERRY, GOAT CHEESE & PINE NUT SALAD



Pacific Northwest Strawberry, Goat Cheese & Pine Nut Salad image

Attractive salad with a mix of textures which I've adapted from Taste magazine which is put out by a variety of Liquor Distributors. Goes well with Pacific Northwest Poached Salmon in white Wine Bouillon **I've found I prefer using lemon juice instead of orange juice with this recipe. If you prefer tart over sweet, you may too. And I can take or leave the Endive

Provided by Debi9400

Categories     < 15 Mins

Time 5m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup orange juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 cups mixed greens
2 Belgian endive, chopped
1 cup fresh strawberries, sliced
2 tablespoons pine nuts, toasted
1/2 cup goat cheese, crumbled

Steps:

  • Combine orange juice, oil, mustard and seasonings in the bottom of a large salad bowl. Whisk to blend.
  • Top with salad greens, endive, strawberries, pine nuts and crumbled goats cheese.
  • Toss and serve.

Nutrition Facts : Calories 101.1, Fat 6.9, SaturatedFat 0.8, Sodium 144.4, Carbohydrate 9.2, Fiber 6, Sugar 2.5, Protein 2.8

ROASTED SALMON WITH WHITE WINE SAUCE



Roasted Salmon with White Wine Sauce image

Great meal by itself, quick and easy.

Provided by SusieQ88

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (1 1/2-pound) salmon fillet, skin removed
salt to taste
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives
salt and ground black pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Place the salmon fillet on a rimmed baking sheet, and season with salt.
  • Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
  • Meanwhile, melt the butter in a small saucepan. Whisk in the flour, cooking for 1 minute, then stir in the wine. Bring to a boil, then reduce heat to medium low. Simmer until the liquid is reduced by half, 8 to 10 minutes. Stir in the chives and season with salt and pepper. Break the salmon into large chunks, and serve topped with the sauce.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 2.7 g, Cholesterol 90.2 mg, Fat 19.1 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 5.1 g, Sodium 83.5 mg, Sugar 0.6 g

PACIFIC RIM SALMON



Pacific Rim Salmon image

I came across this recipe in a local fundraiser cookbook. We made some slight adjustments to it since then, but it is a great recipe to use when grilling. It's a favorite summer meal. -Amy Sauser, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup unsweetened pineapple juice
1/4 cup reduced-sodium soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
1/2 teaspoon coarsely ground pepper
8 salmon fillets (6 ounces each)
5 green onions, coarsely chopped

Steps:

  • In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.

Nutrition Facts : Calories 333 calories, Fat 20g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 34g protein.

ROASTED SALMON WITH WHITE-WINE SAUCE



Roasted Salmon with White-Wine Sauce image

Salmon is a versatile, ultra heart-healthy superfood, and its preparation possibilities are endless. Here, a skinless roasted fillet creates a simple but swanky dinner when paired with Steamed Potatoes with Thyme and Sauteed Mixed Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 20m

Number Of Ingredients 6

1 large skinless salmon fillet (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1 cup dry white wine
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.
  • Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil; reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives; season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.

Nutrition Facts : Calories 321 g, Fat 14 g, Protein 34 g

PACIFIC SALMON WITH ROASTED GARLIC



Pacific Salmon with Roasted Garlic image

Categories     Garlic     Bake     Low Carb     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Salmon     Bon Appétit

Yield Serves 8

Number Of Ingredients 6

2 medium heads garlic, broken into separate cloves, peeled
1/2 cup (about) olive oil
3 tablespoons unsalted butter
8 6- to 7-ounce salmon fillets
4 teaspoons fresh lemon juice
4 teaspoons chopped fresh rosemary

Steps:

  • Preheat oven to 400°F. Place garlic in ramekin. Pour enough oil over to cover. Wrap ramekin in double thickness of foil. Bake until garlic is very tender, about 35 minutes. Using slotted spoon, transfer garlic and 1 tablespoon cooking oil to food processor. Add butter to processor; puree. Season with salt and pepper.
  • Preheat oven to 450°F. Place salmon on baking sheet. Season with salt and pepper. Drizzle each fillet with 1/2 teaspoon lemon juice, then spread 1 tablespoon garlic puree over each. (Can be made 1 day ahead; chill.)
  • Bake salmon uncovered until just cooked through, about 15 minutes. Sprinkle rosemary over and serve.

PACIFIC NORTHWEST STIR-FRIED ASPARAGUS & SUGAR SNAP PEAS



Pacific Northwest Stir-Fried Asparagus & Sugar Snap Peas image

Nice bright crunchy side dish that goes well with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste magazine which is put out by various Liquor Distributors.

Provided by Debi9400

Categories     Vegetable

Time 13m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb fresh asparagus
1 lb sugar snap pea
2 tablespoons extra virgin olive oil
salt
fresh ground black pepper
red pepper flakes

Steps:

  • Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
  • Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
  • In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
  • Sprinkle with seasonings to taste - be generous!
  • Continue to cook for 3 more minutes or until veggies are cooked but crispy.
  • Transfer to a heated dish and serve immediately.

NORTHWEST SALMON SALAD



Northwest Salmon Salad image

I love that I can use my favorite Northwest ingredients-fresh salmon, blueberries and hazelnuts-all in one recipe. The salmon and sour cream dressing are just as scrumptious in a sandwich. -Davis Clevenger, Dexter, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 15

1 salmon fillet (1 pound)
1/2 teaspoon salt
1/2 teaspoon plus 1/8 teaspoon coarsely ground pepper, divided
2 tablespoons lemon juice, divided
4 fresh dill sprigs
1 cup chopped peeled cucumber
1/2 cup reduced-fat sour cream
1/4 cup finely chopped sweet red pepper
1/4 cup snipped fresh dill
3 tablespoons capers, drained
8 cups torn Bibb lettuce
1 medium peach, peeled and sliced
1/4 cup chopped hazelnuts
1/4 cup fresh blueberries
4 thin slices red onion, separated into rings

Steps:

  • Place salmon on a greased baking sheet; sprinkle with salt and 1/2 teaspoon pepper. Drizzle with 1 tablespoon lemon juice; top with dill sprigs., Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork. Flake salmon into large pieces., In a small bowl, combine the cucumber, sour cream, red pepper, snipped fresh dill, capers and remaining pepper and lemon juice., Divide lettuce among 4 plates. Top with peach, hazelnuts, blueberries, onion and salmon. Serve with dressing.

Nutrition Facts : Calories 305 calories, Fat 18g fat (4g saturated fat), Cholesterol 67mg cholesterol, Sodium 571mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

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2020-10-02 Grilled Salmon with Sumac Oil and Green Onion Yogurt. Wild king salmon requires the right mix of exuberance and restraint, and this one hits the sweet spot, brightening its …
From sunset.com


A DINER’S GUIDE TO PACIFIC NORTHWEST SALMON, CRAB AND HALIBUT
2019-10-18 Rub the fillets with olive oil and sprinkle lightly with smoked salt. Place the fillets on a hot grill pan or grill, skin-side down. Cook for 4-5 minutes and flip. Cook fish until internal ...
From seattletimes.com


3 WINES TO PAIR WITH GRILLED SALMON | FOOD & WINE
2017-06-02 Salmon, a luscious fish, pairs well with both richer whites and lighter reds. While fish and oaky wines tend to clash, the grilled flavor can actually... While fish and oaky wines tend …
From foodandwine.com


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