Oregon Chinook Salmon With a Garden Dill Sauce and Wild Rice Pilaf
Fresh Oregon King Salmon, poached in a beurre blanc, served with its own sauce infused with dill and Pernod. With a domestic wild and red rice pilaf.

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Recipes, Tips, and more ...

This month we are featuring Oregon Blue Cheese and Hazelnut Bruschetta.

1⁄2 cup Oregon Blue Cheese
1⁄2 cup Butter
1⁄4 cup Oregon Hazelnuts, Roasted, skinned and chopped
2 Tbsp Flour
1 egg
1 clove garlic (minced)
1 Tbsp Dried Herbs (basil, oregano)
1 Tbsp Fresh Italian Parsley, chopped
Salt and Pepper, to taste


Method:
In a food processor, mix 2/3 of the cheese with the butter, garlic and herbs. Puree well and remove from processor to a bowl. Fold in the remaining cheese in crumbles and the hazelnuts. Add salt and pepper to taste. Grill slices of baguette, or broil until brown. Rub with garlic if desired and top with blue cheese and hazelnut spread. Broil until brown on top. Serve immediately.