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Colleen’s Kitchen

After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.

Colleen's Signature

Colleen Topper, Proprietor

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Pam's Parmesan Crusted Salmon
Goosecross Cellars Recipe
Viognier

Ingredients:

½ cup Parmesan cheese
3/4 cup Italian seasoned bread crumbs
1 teaspoon dried tarragon
1 teaspoon dill weed
½ teaspoon lemon pepper
1 cup Goosecross Viognier
¼ cup teriyaki sauce
1 tablespoon butter
¼ cup chopped red onion
1 tablespoon garlic, minced
2 pounds salmon fillets (boneless tail pieces & skinless)

Directions:

In a shallow, medium bowl mix Parmesan cheese, bread crumbs, tarragon, dill, and lemon pepper. Set aside.

In a medium skillet over medium-high heat, blend white wine, teriyaki sauce, butter, red onion and garlic. Cook and stir until onions are tender.

Press one side of each salmon fillet into the Parmesan cheese mixture. Place salmon fillets crust side up in skillet with white wine mixture. Cook over medium-high heat until most of the liquid is reduced, 10 to 15 minutes, then flip with a spatula. Continue cooking until crust is golden brown and fish is easily flaked with a fork.

Serves 4

Copyright © 1994-2013 Colleen Topper.
All rights reserved.

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