Recipe for a sauce that goes well with cooked salmon?

Hi Sweet, The classic sauce you were tasting was probably Hollandaise sauce this is usually served with salmon. Sometimes tarragon or other herbs are added. Dill is also a good herb for salmon but as this sauce is so delicate it has to be fresh herbs.

The one problem with this sauce is that you cannot let it boil or it will split and you have to follow the recipe as stated, you cannot mess around with it until you know what you are doing. I hope this helps,all the best. Rab

http://www.deliaonline.com/recipes/type-of-dish/sa...

Salmon Recipes With White Sauce

Here are some great recipes I LOVE:

Salmon with Beurre Blanc Sauce

For the salmon:

2 6-oz salmon fillets with skin

1/2 cup milk

4 black peppercorns

2 teaspoons sea salt

water

a few parsley stalks ( use the chopped leaves for garnish if desired)

For the Beurre Blanc Sauce:

1/4 cup dry white wine

2 teaspoons freshly squeezed lemon juice

2 tablespoons thin cream

4 Tablespoons of butter

Preheat the oven to 400F.

Place the fillets in a small baking dish.

Mix the milk, salt, peppercorns, and parsley stalks in a small cup and pour over the salmon fillets.

Add enough water to the milk mixture to come halfway up the sides of the salmon.

Cover with foil, place in the oven and bake for about 20 minutes.

For the sauce:

While the salmon is cooking, start the sauce. Place the white wine in a small saucepan over medium heat. Simmer until it is reduced to 1 tablespoon.

Add the lemon juice and cream and cook 1 minute.

Cut the butter into pieces. While the liquid simmers, whisk in pieces of the butter.

Remove from the heat and pour into a serving jug.

To serve:

Place the fillets on serving dishes. Drizzle some of the beurre blanc over the salmon. Serve the rest of the sauce in a small jug.

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Swedish Poached Salmon

5 lb. fish

1 c. dry white wine

1 Tbsp. lemon juice

1 tsp. salt

1 c. sour cream

dill

(Note that a 5 lb. fillet of salmon is realllly big! We're talking 2 feet of fish here. You'll need two 9x13's).

Line 9x13 with foil, fresh dill. Lay fish on bed of dill. Pour wine over top. Sprinkle fish with lemon juice and salt. Cover tightly with foil. All this can be done ahead. Bake fish at 400° F. for 20-22 min., until fish flakes easily.

Strain juices, reduce to 1/2 c. Mix in sour cream. Serve over or alongside fish.

This a bar-b-que recipes. First, marinate the salmon in mango juice for about 3hrs. Cut up some mango slices and kewi slices refrigerate for later. Once you have your grill nice and hot be sure to distribute the coals evenly. You want a medium flame, but not low enough you don't see flames. Take the salmon and wrap it in some heavy duty aluminum foil. be sure to pour about half of the mango juice with the fish. Make sure to seal tightly or the juice will spill, causing the fire to go out. For a side dish, I recommend white rice. This can be prepared while fish is on the grill. After 1 hour take fish out of the foil and place directly onto the grill. Fish should be about done, but you want to "grill" it for 40 min. Do not pour the remainder of the juice onto the fish, this will cause it to become soggy. When salmon is nice and golden brown you are ready to eat. Spoon some white rice in middle of plate, then the salmon on top. Take fruit slices out of refrigerator and place a few pieces on top as well. Serve with a bottle of your favorite beer and enjoy!!!!!!

I would suggest making a basic white sauce and add some capers to it . The sauce may have been an egg sauce but I feel a caper or dill sauce is best with salmon and you are not using raw eggs. One other sauce I use with salmon is to poach it in chicken stock with celery and green onion and add some black bean or oyster sauce just before serving for an oriental flavor.

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Honey Mustard Sauce

2 tablespoons lemon juice

1 tablespoon honey

1 tablespoon Dijon mustard

1 tablespoon olive oil

I just put a little lemon juice on the bottom of a baking dish then I lay the salmon down and spread pesto (you can buy it in the jar or make your own) on the salmon. Cook until flaky. YUMMY! and so easy

Place about a table spoon of butter in a pan wait for it to melt and then add 1/2 cup of lemon juice then add 1 cup of heavy whipping cream, lower the heat and let the sauce thicken. to make it a little better you could add half a cup of capers to the sauce as well.. enjoy i know that i do when i make this sauce.

I love salmon, but I never tried IKEAs. You can find great recipes on this site http://www.fastrecipes.com/