Pacific Northwest Salmon In White Wine Bouillon Recipes

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.

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.

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.