Jul 11, 2020 -
July 11, 2020 4:00 - 7:00pm (Tasting Room will close at 3:00 to prep for event!) RSVP Join ... Read More >>
Flights & Bites ~ Food Truck and Live Music - CANCELLED
July 11, 2020 4:00 - 7:00pm (Tasting Room will close at 3:00 to prep for event!) RSVP Join us for an afternoon on our patio with live music, yard games, & great eats. We'll have a food truck with great stuff to to enjoy while you sip a glass or share a bottle of your favorite ArborBrook wine & enjoy the fun! Bring your lawn chairs, blankets,hats, sunscreen, fans, etc., as the picnic ...
Sep 05, 2020 - Sep 07, 2020
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary ... Read More >>
Labor Day Weekend Open House
Please join us for our Labor Day Weekend Open House. Daily hours will be 11:00am - 5:00pm. Complimentary for Club Members and up to six guests; all other guests $20 tasting fee, refundable with minimum purchase or enrollment in our wine club.
ArborBrook Vineyards 17770 17770 NE Calkins Lane, Newberg, OR 97132
Sep 12, 2020 -
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several ... Read More >>
Janus Youth Programs "Dinner in the Vines"
ArborBrook has been partnering with Janus Youth Programs to put on Janus' "Dinner in the Vines" for several years. The reason we have continued to support this event is simply because we feel so strongly that the programs and resources provided by Janus Youth Programs are so essential. Simply said, next time you're in Portland, take a look at the street kids. Really see them. Most are not on the street ...
ArborBrook Vineyards 17770 17770 NE Calkins Lane,Newberg,OR 97132
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Orange Glazed Cajun Salmon
Orange Glazed Cajun Salmon
Paired with ArborBrook Heritage Cuvée Pinot Noir
We love this dish year around and it can be prepped earlier in the day for a party and served warm or at room temperature. The rub recipe makes excess rub that is good on pork, chicken, or steak. ~ Angelina
4 salmon fillets, remove bones and skin (6-8 oz. each)
4 tablespoons Cajun rub recipe (below)
2 tablespoons olive oil
¼ cup orange marmalade
2 tablespoon orange juice
4 lemon wedges
1 tablespoon brown sugar
2 ½ teaspoons paprika
2 teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons chili powder
1 ½ teaspoons cumin
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
After the skin and bones are removed from the salmon pat dry with paper towels and coat each fillet with Cajun rub on all sides. Heat olive oil in large nonstick skillet over medium high and add the fillets. Sauté the fillets about 3-4 minutes depending on the thickness on one side. While they are cooking stir the marmalade and orange juice together. Turn the fillets and cook another 2-3 minutes and add the marmalade orange juice mixture to coat all sides of the fish. Serve jasmine saffron rice with jalapenos and sweet red peppers and a lemon wedge.