Rockin' Salmon With Creamy Herb Sauce

From: WeazelChef

On Oct 2, 2009

This was extremely good. We didn't have heavy cream on hand so we used a little milk instead. The sauce was a little thinner but we paired it with brown rice.. turned out great! Thanks!

From: OutOfThyme

On Jul 17, 2009

We love salmon and this was exactly what I was looking for! Deelicioussss~

From: Thorsten

On Sep 1, 2007

No wonder, that this recipe won the RSC#10 contest in summer 2007. It is the combination of ingredients which make the winning recipe. The sauce is a wonderful winning combination of a mustard sauce and the falvors for gravad salmon (dill, honey, lemon). And to just warm it and not to cook is best. This will keep all the falvours in the sauce, especially the mustard notes. I jsut made a little change here: I used lime juice instead of lemon. I like the more fruity notes of lime. The sauce is very creamy and well balanced between sweet and tart or spicy and herbal. Cooking the salmon only in white wine is another great idea. The salmon will be moist and will have enough acidity. Basting with wine will keep it moist. The fish came out perfect and was a real beauty on the plate with the sauce on the side and some capers (I have missed to add them in the photos). As a side I have made ovenbaked potato slices. I mixed them with olive oil, some rosemary and sea salt. I put them together in the oven with the fish, perfect and easy. Thank you for this winning combination and congrats again.

From: ~Rita~

On Aug 24, 2007

This was fantastic. The sauce tasted yummy cold as well warmed Just could have had less mustard for it was a bit overpowering. I used sock eye salmon. The wine did all evaporate by the time it was done cooking. My fillet had skin so it was removed from the pan with ease. But I do suggest to lightly spray or oil the pan or even lay the fillet on a bed of lemon slices and herbs before baking. I served this on a bed of romaine. Thanks for a great recipe.