{"id":3642,"date":"2011-02-26T10:42:05","date_gmt":"2011-02-26T15:42:05","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=3642"},"modified":"2011-02-26T10:42:19","modified_gmt":"2011-02-26T15:42:19","slug":"salmon-blackberries-white-wine-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2011\/02\/26\/salmon-blackberries-white-wine-recipe\/","title":{"rendered":"Salmon, Blackberries, White Wine Recipe"},"content":{"rendered":"<p>For this weekend, try this recipe with white wine, blackberries and salmon. Directions include a delightful way to serve this entree.<\/p>\n<p>Cheers!<br \/>\nKathy<\/p>\n<p><strong>Salmon With Blackberry Hollandaise<\/strong><\/p>\n<p>Serves 4<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p><em>For Hollandaise: <\/em><br \/>\n4 egg yolks<br \/>\n2 Tbl. fresh lemon juice<br \/>\n1 1\/2 sticks sweet butter (12 oz.)<br \/>\nDash salt, white pepper<\/p>\n<p><em>For Blackberry Sauce: <\/em><br \/>\n2 cups blackberries<br \/>\n1 tsp. Dijon mustard<br \/>\n1\/2 tsp. garlic, minced<br \/>\n1\/2 tsp. shallot, minced<br \/>\n1 lemon, juiced<br \/>\n3 Tbl. Madeira wine<\/p>\n<p><em>For Salmon:<\/em><br \/>\n1 lemon, quartered<br \/>\nFresh mint<br \/>\n2 cups white wine<br \/>\n3 cups fish stock<br \/>\n(4) 6 oz. Salmon fillets<\/p>\n<p><strong> Directions <\/strong><\/p>\n<p><em>For Hollandaise:<\/em><\/p>\n<p><em> <\/em><\/p>\n<ol>\n<li>Whisk egg yolks and lemon juice in top pan of double      boiler. Place pan onto double boiler. (Water in bottom of double boiler      should be simmering, and not touching top pan.)<\/li>\n<li>Whisk continuously until sauce just begins to      thicken.<\/li>\n<li>Remove from heat and slowly pour melted butter in      steady stream, continuing to whisk until all butter is incorporated.<\/li>\n<li>Add salt and white pepper.<\/li>\n<li>Set aside.<\/li>\n<\/ol>\n<p><em>For Blackberry Sauce:<\/em><\/p>\n<p><em> <\/em><\/p>\n<ol>\n<li>In small saucepan, combine blackberries (reserving      some for garnish), mustard, garlic, shallot, lemon juice and Madeira.<\/li>\n<li>Reduce by one-fourth, stirring often to keep from      scorching.<\/li>\n<li>Puree in a food processor; pass through a fine      sieve. Set aside one quarter of the reduction for garnish.<\/li>\n<li>Fold the remaining portion into the 4-egg      hollandaise.<\/li>\n<\/ol>\n<p><em>For Salmon<\/em>:<\/p>\n<ol>\n<li>In a fresh saucepan, combine quartered lemon and one      sprig of mint with white wine and fish stock. Bring to a boil, then reduce      to simmer.<\/li>\n<li>Using a spatula, carefully place the salmon fillets      in saucepan, and poach for 8-10 minutes.<\/li>\n<li>Remove fillets with spatula so that they retain      their shape.<\/li>\n<li>Spoon some Blackberry Hollandaise into the center of      each serving plate, then drizzle a thin circular line of reserved puree.      Lightly draw the back of a spoon across it, making a scallop effect toward      the outside of the plate.<\/li>\n<li>Place a salmon fillet in the circle and garnish with      mint flowers or borage flowers and 3-5 whole blackberries.<\/li>\n<\/ol>\n<p>Recipe provided by the <a href=\"http:\/\/www.oregon-berries.com\/\">Oregon Raspberry &amp; Blackberry Commission<\/a>.<\/p>\n<script type=\"text\/javascript\" class=\"owbutton\" src=\"http:\/\/www.onlywire.com\/button\" title=\"Salmon, Blackberries, White Wine Recipe\" url=\"http:\/\/winetrailtraveler.com\/blog\/?p=3642\"><\/script>","protected":false},"excerpt":{"rendered":"<p>For this weekend, try this recipe with white wine, blackberries and salmon. Directions include a delightful way to serve this entree. Cheers! Kathy Salmon With Blackberry Hollandaise Serves 4 Ingredients For Hollandaise: 4 egg yolks 2 Tbl. fresh lemon juice 1 1\/2 sticks sweet butter (12 oz.) Dash salt, white pepper For Blackberry Sauce: 2 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[155],"tags":[1951,34,1935,1952,58,583,1100,266,98],"class_list":["post-3642","post","type-post","status-publish","format-standard","hentry","category-wine-and-food","tag-blackberries","tag-food","tag-foodie","tag-hollandaise","tag-oregon","tag-recipe","tag-salmon","tag-white-wine","tag-wine"],"_links":{"self":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3642","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/comments?post=3642"}],"version-history":[{"count":3,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3642\/revisions"}],"predecessor-version":[{"id":3646,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/posts\/3642\/revisions\/3646"}],"wp:attachment":[{"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/media?parent=3642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/categories?post=3642"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/winetrailtraveler.com\/blog\/wp-json\/wp\/v2\/tags?post=3642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}