HELP!!I need a cream sauce recipe for SAlmon steaks

[commander bunnypants]

I am going to grill the salmon steaks, steam some aspargus. I usually marinate the salmon in soy/hot sauce mixture but I want some thing different tonight. Anyone have a good sauce recipe?


DDQM

[RobertSeattle]

1. Try a good barbecue sauce

A local restaraunt I frequent uses barbecue sauce with salmon - I intially thought it would be disgusting - NOT - Salmon + a good BBQ Sauce is awesome.

[chiburb]

15. Absolutely!!!!

1st had BBQ sauce on salmon at the Bellagio buffet in Vegas. Wow!
We use Sweet Baby Ray's on it at home...

[supernova]

2. A couple of Dill sauces

from Food Network. This from the infamous "dishwasher salmon" episode.



2 tablespoons butter
2 leeks, white part only, finely chopped, then thoroughly washed
1 jalapeno chile, seeds and membranes removed, finely diced
2 garlic cloves, minced
1 cup vegetable or chicken stock
1 1/2 cups lightly packed fresh dill, stems removed before measuring
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Melt the butter over medium heat in a saute pan. Add the leek, jalapeno, and garlic and saute until the leeks are translucent but not brown, about 5 minutes. Reduce heat to medium and add the stock. Simmer, uncovered, for 15 minutes. (Adjust heat as required to maintain simmer.) The liquid should reduce by half. Remove from heat and let cool.
Transfer to a blender or food processor and add the dill, lemon juice, salt, and pepper. Puree until smooth. Reserve and reheat just before serving. Stir in the sour cream at the last minute.

++++++++++++++++++++++++++++++++++

Mustard Dill Sauce
(This is for chicken, but would suit salmon just as well)

Sauce:
1/2 cup coarse-grained mustard
1/4 cup water
1/2 cup heavy cream
1/4 cup olive oil
4 teaspoons sugar
1/2 cup chopped fresh dill


In a bowl, combine well all sauce ingredients and season with pepper.

[GOPisEvil]

3. Vodka Cream Sauce

1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn


Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

Thanks to Rachael Ray for this recipe. :9

[MissMillie]

4. I recommend

marinating in a citrus marinate.

Lawry's "Citrus Grill" is REALLY good, as is their "Louisianna Red Bell Pepper" and "Tequilla Lime".

I'm the queen of "marinate it and throw it on the grill". It's how I cook 75% of the time.


Skip the cream sauce. Why cover up the good fats in salmon w/ the bad fat of cream?

[SOteric]

5. Classic Hollandaise is excellent with fish and with asparagus

6 Egg Yolk
1 1/2 Tbsp Hot Water
20 Fl Oz Clarified Butter, (just melted is fine for home cooking)
2 Tbsp Lemon juice -- or more if needed
Pinch Salt
Cayenne pepper -- to taste

Combine egg yolks and the 1 1/2 TB hot water in a bowl and thicken over simmering water, whipping constantly. (adding a little bit of the lemon juice at this point will make the mixture more stable and less liable to 'break') When eggs are a smooth custard, remove from heat.

Slowly add warm clarified butter, whipping constantly.

Add lemon juice, salt and cayenne pepper.

Adjust flavor & consistency.
________________________________
I like to vary the citrus that I use in Hollandaise to match the recipes I'm working with. Try Lime Juice and key limes, Satsumas, Tangerines, Oranges, Grapefruit

[mike_c]

8. I second this recommendation!

Yum!

[corarose]

6. I have a recipe for you

This isn't a cream sauce but I will give you are cream sauce when I find my notes.

Do you like capers?

Grilled Teriyaki Glazed Salmon

3 1/2 oz Sake
3 1/2 oz Mirin
3 1/2 oz Soy
1 tbs Brown Sugar

You can make it hot and you will also have enough left over for sauce.

[corarose]

7. I have a recipe for you

This isn't a cream sauce but I will give you are cream sauce when I find my notes.

Do you like capers?

Grilled Teriyaki Glazed Salmon

3 1/2 oz Sake
3 1/2 oz Mirin
3 1/2 oz Soy
1 tbs Brown Sugar

You can make it hot and you will also have enough left over for sauce.

[thom1102]

9. I was at a restaurant and had Pesto Crusted Salmon

and it was great. I highly recommend it! It looked like pesto ontope of the salmon, and then some sort of breading (very lightly, though) on top, pan seared :9

[corarose]

12. Use pankow(?) Japanese breading and put it in with the pesto

I have made it before. You put the breadcrumbs in with the pesto and then you put the breading on the fish.
Always and I mean always after breading put whatever you are breading in the refrigerator for about 20 Min's. The breading will stay in place it is is cold when it hits the heat.

[corarose]

13. What the heck is wrong with this double posting today?

Sorry!

[corarose]

10. How about an Orange Butter Sauce

It would compliment the soy.

Orange Butter Sauce
2 Tbsp Frozen Orange Juice
3/4 Cup unsalted butter, diced
Salt & Cayenne Pepper


Orange and Caper Sauce

2 Tbsp butter
1 onion chopped
fish bones and trimmings
1 Tsp black peppercorns
1 1/4 cup dry white wine
2 small blood oranges or reg. oranges
1 Tbsp capers, drained
4 Tbsp creme fraiche
Salt and White ground pepper

[MUAD_DIB]

11. Whatever you do...

don't try to make it up on the spot.

I did that last week (for salmon confit), and it was less than satisfactory.

[corarose]

14. Your right!

I thought that I would make an Avocado Soup for my final one time because it was simple and it only required 3 steps. Several of my guy friends at my Culinary College copied the recipe also. We made it up and it looked so pretty but it tasted like shit.

Always try the recipe before you serve it to someone else.