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Our favorite recipes, created by local chefs,

perfectly paired with Betz Family Wines.

Nell's Wild King Salmon with Yakima Asparagus, Morel Mushrooms and Sweet Onion Coulis

Pairs with: La Côte Rousse | Serves 4


Ingredient List:

4 six-ounce pieces of salmon filet (I prefer skin on)

1 lb. of asparagus, cut into 2, 4-inch pieces from each stalk

6 to 8 ounces of morel mushrooms, cleaned, cut depending upon the size

1 ½ TBL. chopped shallots

1 cup sweet onion, diced

1 TBL chopped chives

4 ounces of chicken stock

2 TBL. butter

4 TBL. olive oil

1 tsp. lemon juice

1 tsp. chopped parsley

Salt and Pepper







Add 1 TBL olive oil to a medium-sized sauté pan warming over medium heat.  Add onions and sauté till translucent but not browned.  Season with salt and pepper and add two ounces chicken stock and bring to a boil.  Puree in a blender. Set aside.

On high heat, heavy-bottomed sauté pan with 1 TBL oil.  When the oil is almost smoking, add mushrooms.  Turn often till lightly browned and then add 1 TBL shallots.  Cook 1 minute more and then add 2 oz. chicken stock.  Cook until most of the stock is absorbed by mushrooms.

Season both sides of salmon with salt and pepper.  Heat 1 TBL oil in large sauté pan.  When the oil is almost smoking, add fish skin side down.  Cook 3 to 4 minutes, turn and cook another two minutes (depending upon the thickness of fish).

Once fish is started, heat butter and ½ TBL shallots in another large saucepan.  When butter is melted add asparagus and 2 oz. chicken stock cover and cook 4 – 5 minutes till tender.  Season with salt and pepper. 

Warm onion coulis in a small saucepan, add 1 TBL extra virgin olive oil, lemon juice chives, and season with salt and pepper. Transfer asparagus to the middle of 4 plates.  Place a piece of fish on top of asparagus.  Re-warm mushrooms and add parsley.  Spoon mushrooms over top of fish.  Spoon onion coulis around fish and serve.  

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At Betz Family Winery, we have a guiding philosophy behind everything we do; there is no substitute for quality. It begins in the vineyards and ends in the cellar. That’s the way we’ve crafted our wine since the first vintage back in 1997, and the way we’ll continue to do so for many more to come. Each bottle is a celebration of the Washington wine region we call home, offering a flavor that’s just as compelling and complex as it is approachable. We keep things purposeful and simple around here, and we think it shows with every sip.