What sauces can you make to go with Salmon?

[99redballoons]

....besides watercress sauce and lemon & corriander?

I always cook salmon the same way and am now bored with it. What sauces do you make either to bake with the salmon wrapped in foil or to drizzle on top once baked/fried?

Many thanks.

Try a plain white sauce with some mustard through it. Or even easier some cream with mustard through it

We have cheese sauce - we mix it with the salmon (cooked), broccoli and (cooked) pasta and bake it in the oven for about 15-20 mins.

Or with cheese sauce and new potatoes...

soy sauce and brown sugar
mmm

this is a nice recipe we tried the other day

Hollandaise (dont know how to make it though)

I'm common like salad cream with mine

parsley sauce

white wine sauce

balsamic vinegar with herbs and oil

Hollandaise sauce

Watercress sauce

Cream cheese and chive

Roasted in the oven with cherry tomatoes and spring onions serve with tagliatelle

Peppered Salmon with Whisky Cream Sauce

1 tablespoon black peppercorns, crushed

½ tablespoon white peppercorns, crushed

2 salmon steaks

1 level teaspoon Dijon mustard

freshly ground sea salt

15g butter

1 tablespoon whisky

150ml double cream

1 tablespoon chopped fresh chives

1 Mix together the crushed peppercorns. Smear the salmon steaks all over with the mustard and then press the peppercorns into the cut sides of the salmon - just enough to give it a nice thin coating. Season with salt.

2 Heat a frying pan until hot. Add the butter and, as soon as it starts to foam, lay in the salmon steaks. Reduce the heat to medium and fry the steaks for about 3 minutes on one side to brown them.

3 Turn up the heat, flip the steaks over, then splash in the whisky. Boil fast until the whisky has almost disappeared, then pour in the cream. Carefully scraping up any bits that are sticking to the bottom of the pan around the steaks, bring to a fast bubble.

4 Boil for 1 - 2 minutes until the sauce starts to thicken, then taste and season with more black pepper if necessary, and some salt. By this time the salmon should be just cooked - test with the tip of a knife; if it is still a wee bit pink, simmer over a low heat for a further minute. Stir in the chopped chives and serve immediately, garnished with the extra chives

Béarnaise Sauce

INGREDIENTS:
3 tablespoons tarragon vinegar
2 tablespoons sherry wine or red wine vinegar
1 medium shallot, finely minced
3 egg yolks
4 ounces soft butter
salt and pepper to taste
dash cayenne pepper
1 tablespoon fresh chopped tarragon or 1 teaspoon dried leaf tarragon
1 tablespoon plus 1 teaspoon fresh chopped parsley
PREPARATION:
In a small saucepan, combine tarragon vinegar, wine vinegar, and the minced shallot. Simmer until the vinegar has been reduced to about 1 1/2 tablespoons. Strain the vinegar mixture and return to the saucepan; set aside to cool to lukewarm.
Add the egg yolks to the strained vinegar and whisk to blend.

Place the small pan over a slightly larger pan of hot water and continue whisking.

Add the soft butter, a few tablespoons at a time, whisking until the sauce thickens and all the butter has been added. Add salt and pepper, to taste, and the cayenne. Stir in the herbs.

Wow! What a list and so quickly

These are great suggestions. I will make one tonight!

Lemon Caper Sauce

INGREDIENTS:
2 teaspoon capers, drained and rinsed
4 tablespoons butter
1 small clove garlic, finely minced
2 tablespoons lemon juice
1 teaspoon lemon zest
PREPARATION:
If capers are large, chop.
In a small skillet, melt butter; add garlic, lemon juice, zest, and capers. Simmer over low heat for about 30 seconds. Stir in parsley. Remove from heat.