Baked Salmon Fillet with Walnut Sauce

2 fresh Kirkland Signature* Salmon Fillets (1 1/2-2 pounds each)
3 tablespoons canola oil, plus more for greasing baking dish
1 large white onion,minced
2 large red bell peppers, cored and diced
3 tablespoons Hungarian or Spanish paprika
2 tablespoons tomato paste
1 cup walnut halves
1 teaspoon salt
1 teaspoon freshly ground black pepper
24 ounces sour cream
Juice of 1 lemon
Lemon wedges, for garnish
Method
1. Preheat oven to 400°F. Place salmon in an oiled baking dish.
2. Heat 3 tablespoons oil in a skillet and add onions. Turn the heat to low, cover and cook, stirring occasionally, until onions become soft and pasty (do not brown).
3. Add bell pepper and cook until soft. Stir in paprika and tomato paste and remove from the heat.
4. Briefly toast walnuts, being careful not to burn. Let cool briefly, then add walnuts, salt, pepper and sour cream to onions and bell peppers. Mix well.
5. Spread sauce thickly over the salmon.Drizzle with lemon juice. Bake salmon for about 10 minutes per inch of thickness of fish and sauce (about 15 minutes). Serve with lemon wedges.
Makes 6 servings.
Tip: This recipe goes wonderfully with an Alsatian Riesling.

Chicken Breasts Stuffed with Dried Fruit and Goat Cheese

1 tablespoon butter
1/4 cup finely chopped onion
1/4 cup pitted and coarsely chopped dates
1/4 cup coarsely chopped dried apricots
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 cup crumbled soft fresh goat cheese
Kosher salt and freshly ground black pepper
4 Foster Farms* boneless, skinless chicken breast halves
4 thick bacon slices
2 tablespoons olive oil

1. Preheat oven to 350°F.
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 minutes. Set aside to cool.
3. Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
4. Transfer to a small bowl, gently fold in goat cheese and season to taste with salt and pepper.
5. Set chicken breasts on a cutting board. Use a thin, sharp knife to slice a pocket in the thicker side of each chicken breast, not cutting all the way through. Stuff the breasts, spreading the stuffing evenly.
6. Wrap 1 strip of bacon crosswise around each chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.
7. Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.
8. Bake until chicken is cooked through, 12-15 minutes, turning breasts over about halfway through baking time.
9. Remove chicken from the oven, cut off the string and serve immediately.
Makes 4 servings.