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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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La Côte Rousse

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