Author: Chef Cloud Wine

Ingredients

1 1/2 pounds salmon fillets, cut into 1 inch cubes
1/3 cup pesto
2 tablespoons butter
2 shallots, finely chopped
1 cup uncooked long-grain white rice
2 1/2 cups fish stock
2/3 cup dry white wine

Directions

In a medium bowl, toss salmon fillets in pesto to coat.

In a medium saucepan over medium heat, melt butter, and saute shallots until tender. Stir in rice, fish stock, and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.

Without stirring rice, place salmon in the saucepan. Cover, and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.

Ingredients

2 pounds salmon fillets
1/2 cup sour cream
1/8 teaspoon white pepper
1/8 teaspoon dried dill weed

1/3 cup Chardonnay wine
1 shallot, finely chopped
1 cup half-and-half cream
1/4 cup all-purpose flour
1 tablespoon Dijon mustard

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.

Arrange salmon in the prepared baking dish. Evenly coat with sour cream. Season with white pepper and dill.

Bake in the preheated oven 30 minutes, or until fish is easily flaked with a fork.

In a small saucepan over medium heat, mix the wine and shallot, and bring to a boil. Reduce heat, and simmer 10 minutes, until liquid is reduced by about 2 tablespoons.

In a small bowl, thoroughly blend the half-and-half and flour, and stir into the wine mixture. Return the mixture to a boil, stirring constantly. Reduce heat, and continue to cook and stir until thickened.

Remove the wine and cream mixture from heat, and mix in the Dijon mustard. Pour evenly over the salmon to serve.

Ingredients

1 1/2 cups fresh DOLE(r) Tropical Gold(r) Pineapple, chopped
2 oranges, peeled and sectioned
1 tablespoon grated orange peel
1/4 cup orange juice
2 tablespoons balsamic or white wine vinegar
1 tablespoon vegetable oil
1 (10 ounce) package DOLE(r) Italian or other DOLE(r) salad variety
1/2 cup shredded Jarlsberg cheese or crumbled blue cheese
1/2 cup chopped walnuts or pecans, toasted

Directions

Combine pineapple, oranges, orange peel, orange juice, vinegar and oil in large bowl. Let stand for 5 minutes.

Add salad blend; toss well. Sprinkle with cheese and nuts.

Ingredients

1 quart strawberries – cleaned, hulled and sliced
1 1/2 cups red wine
2 tablespoons confectioners’ sugar
1/4 cup water
2 oranges, sliced into rounds
1/4 cup Cointreau
6 large scoops vanilla ice cream

Directions

In a medium bowl, stir together the wine, water, and Cointreau. Add about 1/4 of the strawberries and the orange slices. Marinate for 2 hours in the refrigerator.

Place the remaining strawberries in a separate bowl. Sprinkle the confectioners’ sugar over them. Cover and refrigerate as well.

To serve, mix both bowls of berries and sauce together. Scoop ice cream into serving bowls, and spoon berries over the ice cream. Drizzle with some of the marinade.