Recipe for Salmon with a Light Sauce Please?!
Answers:
Drizzle your Salmon with lemon and sprinkle it with dill weed!. Grill this or bake it in the oven until done!. In the meantime:
Dill and Mustard Sauce recipe
3 tablespoons fresh dill, chopped
1/4 cup Dijon mustard
1/2 cup plain yogurt
1 tablespoon honey
1/4 cup fresh lemon juice
In a small bowl, blend together the dill, Dijon mustard, plain yogurt, honey and lemon juice!.
Another one of my favorites it to get some light brown sugar, light sodium soy sauce and a pinch of garlic powder!. Mix to make a marinade!. Marinade the salmon in this for about two hours and grill or bake to perfection!. No sauce needed for this one!. If you have Bourbon handy add a tablespoon of it also!. Without it you get the same taste as Bourbon Salmon!. It is sweet and flavorful!.
Another favorite of mine is to get a bottle of Red Pepper Italian Parmesan Kraft Dressing and marinate it!. Actually this is good on any fish or shrimp or scallop!. Grill or bake!.
Too much of a good thing on Salmon takes away from the Salmon!.
Here is one below with Tarragon Sauce!.
Tarragon Sauce:
4 large bunches fresh tarragon (about 1 ounce total)
2 large bunches fresh chives (about 2/3 ounces)
2 large shallots
1 1/2 cups fresh flat-leaf parsley
2 cups mayonnaise
2/3 cup rice vinegar (not seasoned)
4 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack)!. Chop enough chives to measure 2/3 cup!. Coarsely chop shallot!. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper!. (Sauce may be made 1 day ahead and chilled, covered!. Bring sauce to cool room temperature before serving!.)Www@FoodAQ@Com
Dill and Mustard Sauce recipe
3 tablespoons fresh dill, chopped
1/4 cup Dijon mustard
1/2 cup plain yogurt
1 tablespoon honey
1/4 cup fresh lemon juice
In a small bowl, blend together the dill, Dijon mustard, plain yogurt, honey and lemon juice!.
Another one of my favorites it to get some light brown sugar, light sodium soy sauce and a pinch of garlic powder!. Mix to make a marinade!. Marinade the salmon in this for about two hours and grill or bake to perfection!. No sauce needed for this one!. If you have Bourbon handy add a tablespoon of it also!. Without it you get the same taste as Bourbon Salmon!. It is sweet and flavorful!.
Another favorite of mine is to get a bottle of Red Pepper Italian Parmesan Kraft Dressing and marinate it!. Actually this is good on any fish or shrimp or scallop!. Grill or bake!.
Too much of a good thing on Salmon takes away from the Salmon!.
Here is one below with Tarragon Sauce!.
Tarragon Sauce:
4 large bunches fresh tarragon (about 1 ounce total)
2 large bunches fresh chives (about 2/3 ounces)
2 large shallots
1 1/2 cups fresh flat-leaf parsley
2 cups mayonnaise
2/3 cup rice vinegar (not seasoned)
4 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Make the sauce: Pick enough tarragon leaves to measure 1 cup (do not pack)!. Chop enough chives to measure 2/3 cup!. Coarsely chop shallot!. In a food processor puree tarragon, chives, and shallot with remaining sauce ingredients until smooth and season with salt and pepper!. (Sauce may be made 1 day ahead and chilled, covered!. Bring sauce to cool room temperature before serving!.)Www@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!. = )
Grilled Salmon with Morel Vinaigrette
4 (8-ounce) wild salmon fillets
Olive oil
Salt and pepper
Morel Vinaigrette, recipe follows
Heat grill to high!. Brush salmon on both sides with oil and season with salt and pepper!. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side!. Remove from the grill and immediately drizzle with the morel vinaigrette!.
Morel Vinaigrette:
2 ounces dried morel mushrooms
1/4 cup Champagne vinegar
1/2 small shallot, thinly sliced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/2 cup olive oil
3 tablespoons coarsely chopped fresh parsley leaves
Place morels in a bowl and cover with boiling water!. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop!.
Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl!. Slowly whisk in the olive oil until emulsified!. Use a little of the morel soaking liquid to thin, if needed!. Fold in the mushrooms and parsley!.Www@FoodAQ@Com
Grilled Salmon with Morel Vinaigrette
4 (8-ounce) wild salmon fillets
Olive oil
Salt and pepper
Morel Vinaigrette, recipe follows
Heat grill to high!. Brush salmon on both sides with oil and season with salt and pepper!. Grill on both sides until golden brown and cooked to medium doneness, about 3 minutes per side!. Remove from the grill and immediately drizzle with the morel vinaigrette!.
Morel Vinaigrette:
2 ounces dried morel mushrooms
1/4 cup Champagne vinegar
1/2 small shallot, thinly sliced
2 teaspoons Dijon mustard
Salt and freshly ground black pepper
1/2 cup olive oil
3 tablespoons coarsely chopped fresh parsley leaves
Place morels in a bowl and cover with boiling water!. Let sit until soft, about 30 minutes, then drain, reserving liquid, and coarsely chop!.
Whisk together vinegar, shallot, mustard and salt and pepper in a medium bowl!. Slowly whisk in the olive oil until emulsified!. Use a little of the morel soaking liquid to thin, if needed!. Fold in the mushrooms and parsley!.Www@FoodAQ@Com
SALMON STEAKS WITH LEMON DILL SAUCE
4 Salmon steaks, 3/4 inch thick
1 med!. onion, sliced
1 tsp!. instant chicken bouillon
1 tsp!. dill weed
1/2 tsp!. salt
1 c!. water
1 tbsp!. lemon juice
LEMON DILL SAUCE:
3 tbsp!. flour
1/2 c!. light cream (or milk)
1/2 tsp!. salt
1 tbsp!. lemon juice
Reserved poaching liquid
3 tbsp!. butter
Arrange salmon steaks in an 8 x 8 inch glass baking dish with thick edges toward outside of dish!. Top with onion, bouillon, seasonings, water and lemon juice!. Cover with wax paper!. Microwave for 10 minutes!. Rotate dish 1/2 turn and continue cooking 5 to 15 minutes on high or until fish flakes easily!. Drain off poaching liquid; set aside!. Let stand 5 minutes!. Pour lemon dill sauce over fish to serve!.
LEMON DILL SAUCE:
Combine all sauce ingredients, except poaching liquid and butter, in 2 cup glass dish; drain with rotary beater until smooth!. Beat in reserved poaching liquid; add butter!. Microwave for about 4 to 5 minutes on high or until mixture thickens!. Beat lightly!.
BAKED SALMON STEAK
4 salmon steaks, cut 3/4" thick
1/2 c!. water
1/2 c!. dry white wine
1/4 c!. butter, melted
1 tbsp!. lemon juice
1/4 tsp!. dried dill
Dash salt & pepper
1 c!. stuffing mix
2 tbsp!. chopped parsley
Wash fish!. Sprinkle with salt!. Place fish in a shallow baking dish!. Combine water and wine; pour over fish!. In a mixing bowl combine butter, lemon juice, dill, salt and pepper!. Add stuffing and parsley; top fish with mixture!. Bake, uncovered at 350 degrees for 35 minutes!. Serves 4!. Serve with Dill Sauce!.
DILL SAUCE:
1/2 c!. light mayonnaise
1/2 c!. light sour cream
2 tbsp!. chopped parsley
1 green onion, chopped
2 tbsp!. fresh lemon juice
1 clove garlic, minced
1 tsp!. dill
Salt & Pepper to taste
---or---
WINE SAUCE:
1/4 c!. Land O Lakes butter
1 1/2 tsp!. minced fresh garlic
2 tbsp!. all purpose flour
3/4 c!. chicken broth
1/3 c!. white wine or chicken broth
1 1/2 tbsp!. chopped fresh dill
1/2 tsp!. salt
1/4 tsp!. pepper
1 tsp!. lemon juice
1 1/2 c!. Land O Lakes light sour cream
Meanwhile, in 2 quart saucepan melt butter until sizzling; stir in garlic!. Cook over medium high heat 1 minute!. Stir in flour; continue cooking until bubbly, 1 minute!. Reduce heat to medium!. Stir in all remaining ingredients except light sour cream!. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes!. Serve immediately over broiled salmon steaks!. Yield: 8 servings!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
4 Salmon steaks, 3/4 inch thick
1 med!. onion, sliced
1 tsp!. instant chicken bouillon
1 tsp!. dill weed
1/2 tsp!. salt
1 c!. water
1 tbsp!. lemon juice
LEMON DILL SAUCE:
3 tbsp!. flour
1/2 c!. light cream (or milk)
1/2 tsp!. salt
1 tbsp!. lemon juice
Reserved poaching liquid
3 tbsp!. butter
Arrange salmon steaks in an 8 x 8 inch glass baking dish with thick edges toward outside of dish!. Top with onion, bouillon, seasonings, water and lemon juice!. Cover with wax paper!. Microwave for 10 minutes!. Rotate dish 1/2 turn and continue cooking 5 to 15 minutes on high or until fish flakes easily!. Drain off poaching liquid; set aside!. Let stand 5 minutes!. Pour lemon dill sauce over fish to serve!.
LEMON DILL SAUCE:
Combine all sauce ingredients, except poaching liquid and butter, in 2 cup glass dish; drain with rotary beater until smooth!. Beat in reserved poaching liquid; add butter!. Microwave for about 4 to 5 minutes on high or until mixture thickens!. Beat lightly!.
BAKED SALMON STEAK
4 salmon steaks, cut 3/4" thick
1/2 c!. water
1/2 c!. dry white wine
1/4 c!. butter, melted
1 tbsp!. lemon juice
1/4 tsp!. dried dill
Dash salt & pepper
1 c!. stuffing mix
2 tbsp!. chopped parsley
Wash fish!. Sprinkle with salt!. Place fish in a shallow baking dish!. Combine water and wine; pour over fish!. In a mixing bowl combine butter, lemon juice, dill, salt and pepper!. Add stuffing and parsley; top fish with mixture!. Bake, uncovered at 350 degrees for 35 minutes!. Serves 4!. Serve with Dill Sauce!.
DILL SAUCE:
1/2 c!. light mayonnaise
1/2 c!. light sour cream
2 tbsp!. chopped parsley
1 green onion, chopped
2 tbsp!. fresh lemon juice
1 clove garlic, minced
1 tsp!. dill
Salt & Pepper to taste
---or---
WINE SAUCE:
1/4 c!. Land O Lakes butter
1 1/2 tsp!. minced fresh garlic
2 tbsp!. all purpose flour
3/4 c!. chicken broth
1/3 c!. white wine or chicken broth
1 1/2 tbsp!. chopped fresh dill
1/2 tsp!. salt
1/4 tsp!. pepper
1 tsp!. lemon juice
1 1/2 c!. Land O Lakes light sour cream
Meanwhile, in 2 quart saucepan melt butter until sizzling; stir in garlic!. Cook over medium high heat 1 minute!. Stir in flour; continue cooking until bubbly, 1 minute!. Reduce heat to medium!. Stir in all remaining ingredients except light sour cream!. Continue cooking, stirring occasionally, until heated through, 3 to 5 minutes!. Serve immediately over broiled salmon steaks!. Yield: 8 servings!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
My favourite is - bake the salmon in tin foil with a drizzle of lime juice, a few sprinklings of corriander and chopped red chillis!. Trust me!.!.!.!.amazing!.Www@FoodAQ@Com