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  1. #1
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    Nawty's Avatar
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    How to make Salmon sauce

    Anyone know ??

    Not the creamy one....the other one

  2. #2
    Thailand Expat jandajoy's Avatar
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    Quote Originally Posted by Nawty
    Anyone know ?? Not the creamy one....the other one
    a little bit more information would help.

  3. #3
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    Ok. Garlic and lemon juice, with or without cream.
    Lime, corrianda, maybe coconut? or same same with lemon grass.
    Always poach salmon, or you are a pleb.

  4. #4
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    Can add white wine as well, experimental if going the asian route.

  5. #5
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    Thanks.

    Salmon steak JJ.....that enough ?

  6. #6
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    aging one's Avatar
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    find this stuff, its amazing.


  7. #7
    I am in Jail

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    I don't always use sauce and we do many salmon dinners. Don't need it if you don't overcook. If they're filets, I squeeze lemon juice on top with some sprigs of dill, S&P. Wrap in foil and BBQ about 5 mins per side, depending on thickness. If it's a full fish, Bear likes to cook on a cedar plank. Still stuff it with lemon slices, dill, S&P. Can put chives in if you like.
    You can usually get fresh dill in the wet markets.
    I have a great recipe for salmon cakes if anyone is interested.

  8. #8
    I am in Jail

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    Found this "vinaigrette" sauce...
    1/2 c. olive oil
    1/4 c. fresh lemon juice
    1 tbsp. snipped fresh dill or 1 tsp. dried dill
    1 tsp. crushed garlic
    1/2 tsp. salt
    1/4 tsp. fresh ground pepper
    1/4 tsp. Dijon mustard
    Whisk all basting sauce ingredients in small bowl. Cover. Let stand at room temperature 2 hours or refrigerate 24 hours.
    To Grill: Place fish on lightly oiled grill. Cook 8-10 minutes turning once and brushing both sides with sauce. Fish is done when thickest part is barely opaque when tested with fork.

  9. #9
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    Best salmon is raw salmon.

    If you absolutely need to have it done make a salmon ceviche.

    I find salmon steaks quite often are too dry.

  10. #10
    I am in Jail

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    ^ True. Salmon sushi is great. Big chunks hacked off on the fishing boat. The steaks are only dry if you overcook.

  11. #11
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    Saute chopped shallot until soft in a little clarified butter, add a bit of dry white wine and reduce with dill sprigs and lemon juice, whip in frozen butter chips until creamy, remove from heat.

  12. #12
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    Quote Originally Posted by phomsanuk
    add a bit of dry white wine and reduce with dill sprigs and lemon juice, whip in frozen butter chips until creamy, remove from heat.
    almost exactly like mine, the frozen butter is the key. A few ounces of heavy cream is nice as well if you want it a little richer

  13. #13
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    ^ &^^ Yummy.

  14. #14
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    So how did it turn out, and more importantly, which sauce did you use, OP?

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