Salmon with Sauces
Note: See also Salmon Dishes.
1. Salmon with Basil Creme Sauce
Note: Don't restrict this dish for the summertime, when fresh basil is available.
Use basil butter for sautéing vegetables and fish, then add remaining ingredients.
Serve over rice with some green peas.
For the sauce:
1 1/2 T unsalted butter
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1/4 cp dry white wine
1/3 cp light cream
1 T freshly squeezed lemon juice
1 1/2 cp fresh basil
1/4 cp fresh parsley
1/4 t white pepper and salt to taste
1. Saute shallots and garlic in basil butter for about 5 minutes.
2. Add liquids, herbs, and seasonings and cook over medium heat, stirring frequently, til mixture is reduced by half.
For the salmon:
1-2 lb salmon fillets
1-2 T basil butter
1 garlic, minced
1. Saute garlic in basil butter.
2. Cut salmon into serving pieces and place on broiler.
3. Broil 3-5 minutes on each side, depending on thickness of fillets.
4. Place fillets over rice and top with sauce.
2. Tandoori Salmon
Note: See Seasonings for more on Garam Masala. Source: Washington Post, Julie Sahni
8 4-6 oz salmon fillets
1 T vegetable oil
For the marinade:
1 T ginger, peeled and finely chopped
1 1/2 T garlic, peeled and finely chopped
1 T lemon juice
1 t garam masala*
1/4 t salt
pinch ground white pepper
3/4 cp plain yogurt
1. Mix ginger, garlic, and lemon juice with spices.
2. Combine with yogurt and mix till smooth. Pour over salmon.
3. Cover and refrigerate 3 hours.
4. Preheat oven to 500 degrees. Skewer fillets lengthwise and place on a rack over aluminum-lined pan with slight lip. Roast 5-6 minutes. Turn Fillets and roast 4-6 minutes more.
* If you need to make your own, garam masala is a mixture of cloves, cinnamon, ginger, bay leaves. Tandoori is normally made in a clay oven, but grilling or baking as above is an acceptable substitute. Most Indian restaurants don't have them either!
3. Creole Vinaigrette Sauce
Stunning with with Leeks Vinaigrette and Grilled or Poached Salmon. Recipe makes only 1/2 up, so double recipe for serving with both. I don't have Creole mustard, so I mix Dijon mustard with a teaspoon of Creole seasoning.
2 T tarragon vinegar
1 t Creole mustard
1/4 t ground hot red pepper (cayenne)
1/2 t salt
6-8 T olive oil
4. Cucumber Sauce
Note: Serve this over grilled or poached salmon with lentils. It calls for 2 T fresh mint and no yogurt. Mint can be very bitter if not freshly picked, so it is optional in this recipe.
2 med cucumbers (about 7" long), seeded and chopped
1/4 cp fresh parsley, chopped
1/4 cp lemon juice
2 T salad oil
2 T thinly sliced green onion or shallots
2 T freshly picked mint (optional, or use dried mint)
1 T Dijon mustard
2 T plain yogurt
1. Combine all ingredients, blending thoroughly.
2. Chill, overnight if desired.