Author: Chef Cloud Wine

Ingredients

4 (5 ounce) salmon fillets
5 tablespoons fresh lemon juice, divided
3/4 teaspoon dried dill weed
3/4 teaspoon lemon pepper
10 tablespoons butter, divided
1 shallot, minced
1 tablespoon white wine vinegar
5 tablespoons white wine, divided
1/2 cup heavy cream
1/2 cup milk
1/2 teaspoon dill weed
1 teaspoon parsley
1 teaspoon dried thyme
salt and white pepper to taste

Directions

Place salmon in a shallow dish, and rub with 3 tablespoons lemon juice. Season with dill weed and lemon pepper. Cover, and allow to stand 10 to 15 minutes.

Heat 2 tablespoons butter in a saucepan over medium heat, and saute shallot 2 minutes, until tender. Mix in remaining lemon juice, vinegar, and 1/4 cup wine. Simmer until reduced by at least 1/2. Stir in cream and milk. Season with dill, parsley, thyme, salt, and white pepper. Cook and stir until thickened. Whisk in 1/4 cup butter. Set aside and keep warm.

Heat remaining 1/4 cup butter in a skillet over medium heat. Place salmon in the skillet, skin side up, and cook 1 to 2 minutes, until seared. Set salmon aside. Deglaze the skillet with remaining 1 tablespoon wine, then mix in the cream sauce. Return salmon to the skillet, and cook 8 minutes in the sauce, or until easily flaked with a fork. Serve with the sauce.

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup chicken broth
1/4 cup white wine, or additional chicken broth
1/8 teaspoon pepper
2 cups sliced fresh mushrooms
1 cup frozen peas
1/2 cup shredded mozzarella cheese
Hot cooked linguine

Directions

Cut chicken into 1/2-in. strips; place in a 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes. Turn chicken and move center pieces to the out-side of the dish. Cover and microwave on high 3 minutes longer. Drain; set aside and keep warm.

In another microwave-safe bowl, cover and microwave butter on high for 45 seconds or until melted. Stir in the flour until smooth. Gradually stir in the broth, wine and pepper; mix well. Add mushrooms and peas. Microwave, uncovered, on high for 5-7 minutes or until the vegetables are tender, stirring once. Stir in chicken; sprinkle with cheese. Microwave, uncovered, on high for 1-2 minutes or until the cheese is melted. Serve over linguine.

Ingredients

1 pound cooked medium shrimp, peeled and deveined
1 small red onion, thinly sliced
2 1/2 teaspoons capers
1/3 cup canola oil
1/4 cup white wine vinegar
1/2 teaspoon salt
1/2 teaspoon celery seed

Directions

In a large bowl, combine the shrimp, onion and capers. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and celery seed; shake well. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 6 hours or overnight, stirring occasionally.

Using a slotted spoon, transfer shrimp mixture to a serving bowl.

Ingredients

3/4 cup honey teriyaki sauce
1/4 cup white wine
4 skinless, boneless chicken breast halves
16 spears fresh asparagus
4 slices Swiss cheese

Directions

In a large bowl, mix the honey teriyaki sauce and wine. Place chicken in the bowl, and coat with the marinade. Cover, and marinate in the refrigerator at least 1 hour (it is best if you can marinate overnight).

Preheat oven to 375 degrees F (190 degrees C).

Discard marinade, and arrange chicken breasts in a baking dish. Bake 15 minutes in the preheated oven, until almost done.

Place the asparagus in a pot fitted with a steamer basket over 1 inch of boiling water, and steam 5 minutes, until tender.

Place 4 asparagus spears on each chicken breast, and top each breast with a slice of Swiss cheese. Return to oven, and continue baking 10 minutes, or until cheese is melted and chicken juices run clear.