Sauces for Salmon

  • Although I usually advocate for cooking salmon simply, some days (or moods) do call for that special punch that only an inspired sauce can deliver. A fantastic way to incorporate these into your meals is to continue cooking your salmon with salt and pepper only, then compliment it with 1 to 3 of these sauces presented as dipping sauces on the side. Here are some great sauces we found in Organic Life Magazine.

    ccs-sacuces

    1. Creme Fraiche Herb Sauce – Heat 1.5 tbsp. in a skillet over medium heat. Cook 1 minced shallot until soft, 2-3 mins. Stir in 8 oz. Creme Fraiche, cook until melted, about 1 min. Remove from heat and stir in 1 tbsp each of chives, parsley, and tarragon; the zest of 1 lemon plus half tsp. juice; the kosher salt and fresh ground black pepper to taste.
    2. Sesame-Ginger Soy – Whisk 1/3 cup soy sauce, 2.5 tbsp. honey, 2 tbsp. yuzu or lemon juice, 1 tbsp. minced ginger, 1/2 tsp. fresh ground black pepper, and 1 minced garlic clove in a bowl. While whisking, drizzle in 1/4 cup oil (any liquid oil) and 2 tbsp. toasted sesame oil. Stir in 1 tbsp. each minced cilantro, mint, and 1/2 tsp. toasted sesame seeds.
    3. Pink Grapefruit Relish – remove peel from 2 pink grapefruits. Works with one at a time, hold fruit over a bowl; slice between segments to release pulp into bowl. Stir in 1/4 cup chopped mint, 3 tbsp. olive oil, 1 tsp. brown sugar, 1 minced Serrano chili, 1 minced shallot, zest of 1 lime, and kosher salt to taste.
    4. Peruvian Yellow Pepper Sauce – heat 2 tbsp. canola oil in a 4-qt. saucepan over medium heat. Cool 3 sliced garlic cloves and 1 medium sliced red onion until soft, about 6 minutes. Stir in 1/4 cup aji amarillo paste and 1 chopped yellow bell pepper; cook 2 minutes. Let cool and transfer to a blender. Add 1/2 cup lime juice, 2 tbsp. chopped cilantro, 1 sliced scallion, and kosher salt to taste. Purée until smooth.
    5. Salsa Verde – Stir together 1 cup chopped parsley, 3/4 cup olive oil, 1/2 cup each chopped cilantro and mint, 1/4 cup lime juice, 3 tbsp. chopped capers, 3 minced garlic cloves, 3 minced scallions, 2 mashed oil-packed anchovy fillets, 1 minced Thai red chili, and kosher salt and fresh ground black pepper to taste. Let sit 20 minutes.
    6. Ginger Chile Sambal – Heat a medium skillet over medium-high heat. Wrap 2 tsp. shrimp past in foil. Cook, flipping once, until toasted. 1-2 mins; let cool, unwrap. Add to a food processor: shrimp paste, 1 tbsp. grated palm sugar. 1 tbsp. lime juice, 6 small shallots, 5 garlic cloves, 5 chopped red Holland chiles, 3 red Thai chilies, 2 thinly cloves kaffir lime leaves, 2 tbsp. minced ginger, and kosher salt to taste. Pulse into a corse paste.

    PHOTOGRAPH BY JAMES ROPER


    October 4th, 2015 | Traveler | No Comments |

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