Pam's Parmesan Crusted Salmon
  Goosecross Cellars Recipe for Viognier  
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.
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