Fresh Northwest salmon fillet baked to perfection with an apricot pecan stuffing and served with garlic mashed potatoes and a raspberry cabernet sauce.

Four 7-8 oz. Salmon Fillets

Pre prepared apricot pecan stuffing (below)

Raspberry Cabernet sauce (below)

Garlic mashed potatoes (below)

Vegetables of your choice

For the Cabernet sauce:

¼ Cup Fine diced red onion

1 Clove Chopped Garlic

1 teaspoon Olive Oil

1 Cup Cabernet Wine

1 ½ Cups Frozen Raspberries

¾ Cup Beef Broth or Stock

¼ Cup Honey

2 Tablespoons Melted Butter

1 ½ Tablespoons Flour



Lightly sauté the onion and garlic in olive oil until it starts to brown deglaze with the wine and add the raspberries. Bring the sauce to a boil and reduce by ¼. Strain to remove all seeds. Return the sauce to a boil and add the beef stock and honey. Stir the Melted Butter and flour together in a separate bowl. Reduce heat to a simmer and add the butter flour mixture stirring constantly until thickened simmer for 20 minutes and strain again.



For the mashed potatoes:

3 lbs. boiled red potatoes 1 Pinch Salt

2 Tablespoons Sour Cream 1 Pinch White Pepper

2 Tablespoons Butter 3 Tablespoons Shredded Parmesan

2 Cloves Chopped Garlic



Place all ingredients in bowl of Electric mixer and mix on low speed for one minute change speed to high and whip until smooth



For the stuffing:
2 Teaspoons Olive Oil

2 Tablespoons Fine Diced Red Onion

2 Tablespoons Fine Diced Celery

¼ Cup Julienne Dried Apricots

¼ Cup Pecan Pieces

1 Tea spoon Julienne Fresh Sage

½ Cup Chicken Broth or Stock

¼ Cup Bread Crumbs

1 Pinch Salt

1 Pinch White Pepper



Heat the olive oil over medium heat in a large sauté pan. Add the onions and celery and sauté until translucent. Add apricots, pecan pieces and sage cook for approximately 5 minutes deglaze with chicken broth and add bread crumbs salt and pepper. Cook for 5 more minutes on low heat stirring frequently. Spread stuffing out in a shallow baking pan and cool before stuffing salmon fillets. Stuff four 7-8oz. salmon fillets with stuffing. Flour the salmon on both sides and sear in a well-oiled skillet for two minutes on each side finish salmon in a 350° oven to desired doneness. Serve with mashed potatoes vegetables of your choice and cabernet sauce garnish with chopped parsley and lemon wedges.