cold sauce for roasted salmon?
Here I am again, the salmon newbie. Now I think I know how to roast/bake the salmon (thanks to Gio's post yesterday). I'll garnish the platter with sprigs of dill, slices of cucumber and thin wedges of lemon and will serve it only slightly warm or at room temperature.
I'd like to make some kind of sauce to serve alongside - something that's based on sour cream or creme fraiche?
Thanks in advance for your ideas/advice/recipes.
I made the Chardonnay Poached Salmon from Dan Smith and Steve McDonagh. (The Hearty Boys on Food Network) ..it's accompanied by a Dill Dijon Whipped cream... Several people asked for the recipe when I made this.
Dill Dijon Whipped Cream:
1/2 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper
Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste.
Transfer to a decorative bowl for serving.
Yield: 1 cup
This is simple, different, refreshing and deelish. I've done this several times now and everyone raves about it. It turns out a wonderful pale green and looks so nice on top the salmon.
1/3 cup lime juice
1 clove garlic, minced
1/2 tsp. hot chili sauce
1/2 cup vegetable oil
1 cup diced fresh ripe mango
1/4 cup chopped fresh cilantro
1 tbsp. chopped fresh mint
Combine all ingredients in a blender until smooth. Serve along side fish.
BTW, I should mention I'm not even all that fond of cilantro but this really is wonderful.
simple and classic is sour cream or creme fraiche mixed with peeled seeded chopped cucumber and dill, season with lemon juice and salt and pepper. Can't go wrong with sauce tartar when its made from scratch or a good remoulade with capers.
I am also with with alaskachick in that we do a lot of wasabi mayo and salmon stands up to an aoili and is well complimented.
i aslo serve it with a spicy pepper jelly - a little goes a long way., really with salmon its hard to go wrong if its fresh and not overcooked