Artichoke Salmon Delight

• 4 fillets, packaged
• 1 can (14 oz) artichoke hearts, drained and chopped
• 4 oz. cream cheese, softened
• 2 tbs. mayonnaise
• 1 tbs. finely chopped jalapeno chile
• 1 garlic clove, minced
• ½ Walla Walla Sweet Onion, minced
• 1/8 tsp. salt
• 1/8 tsp. pepper

Prepare salmon according to pakage directions

Meanwhile, stir together all remaining ingredients.

Place salmon in a baking pan; top with artichoke mixture. Broil 2-3 minutes or until artichoke mixture is hot and bubbly.

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Shrimp Wrapped with Prosciutto

• 2 cups water
• 1 tablespoon butter
• salt and pepper to taste
• 1/2 cup polenta
• 6 ounces mascarpone cheese
• 2 tablespoons olive oil
• 6 large shrimp - peeled and deveined
• 1 1/2 cups finely chopped toasted hazelnuts
• 6 (1/2 ounce) slices prosciutto
• 2 fluid ounces hazelnut liqueur
• 2/3 cup heavy cream
• 4 green Walla Walla Sweet Onions, with tops flared
• ½ cup green onion, chopped finely

In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.

When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).

Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.

Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.

To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions and Walla Walla Sweet Onions.

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Salmon Bake

• 1 pound salmon fillet, halved
• 1 small tomato, chopped
• 5 green Walla Walla Sweet Onions, chopped
• ½ cup green onions, finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preheat oven to 350 degrees F (175 degrees C).

Place salmon on a lightly oiled sheet pan or in a shallow baking dish, folding under thin outer edges of fillets for even cooking. Top salmon with chopped tomatoes, Walla Walla Sweet Onion and green onions, and season with salt and pepper.

Cook salmon in the preheated oven, uncovered, for approximately 20 minutes. Fish is done when easily flaked with a fork.

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Shrimp Fried Rice

• 1 1/2 cups uncooked white rice
• 3 cups water
• 4 tablespoons vegetable oil
• 1 cup fresh bean sprouts
• 1/2 cup chopped Walla Walla Sweet Onion
• 1 1/2 cups cooked medium shrimp, peeled and deveined without tail
• 1/4 cup chopped green Walla Walla Sweet Onion
• 2 eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons soy sauce
• 1/4 teaspoon sesame oil

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.

Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and Walla Walla Sweet Onions. Mix well and cook for 3 minutes.

Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.

Mix in green Walla Walla Sweet Onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

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Easy Fish Tacos

• 30 breaded frozen fish sticks
• 1/2 cup vegetable oil
• 10 corn tortillas
• 1/2 pound finely shredded red cabbage
• ½ cup Walla Walla Sweet Onion, chopped finely
• 3/4 cup tartar sauce
• 3/4 cup salsa

Preheat oven to 400 degrees F (200 degrees C).

Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.

Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.

Fill the heated tortillas with fish stick portions, cabbage, Walla Walla Sweet Onion, tartar sauce, and salsa to serve.