36 Reviews of Rockin' Salmon With Creamy Herb Sauce

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.

From: LifeIsGood

On Aug 24, 2007

Truly outstanding!!! I'd give this more than 5 stars if I could. This just might be my favorite way to prepare and serve salmon now. The sauce is simply fantastic and the capers are a nice added flavor. This recipe is definitely a keeper. Easy to prepare with delicious results. The only change I made was to cook the salmon for 10-15 minutes, so I wouldn't overcook them. It really depends on how thick your salmon fillets are. I plan to serve this to guests. Thanks chef and good luck!!! Made for RSC 10

From: A la Carte

On Aug 30, 2007

Just what you said chef - the capers balance the sweet sauce, and the onions give a nice crunch! Loved it, and so did DH! Will be in my 5* cookbook asap! For rsc #10. I've made this 2 x now, and I want to ETA, you can make this ww friendly by using light sour cream and half&half, or ff half&half. I loved the crunch of the onions so I doubled the amount. Congratulations NcMysteryShopper!!!

From: ~Leslie~

On Aug 24, 2007

This is an excellent recipe! I made this for DH, who adores salmon and he said it was the best he had ever had. The creamy sauce is just wonderful, with just the right hint of dill flavour. Well written and easy to follow directions, this recipe is a winner! Made for RSC

From: poo235

On Aug 24, 2007

This recipe was wonderful, a perfect mix of flavors to complement the salmon. I really loved how the capers contrasted with the salmon and dill as well. Thanks for posting to RSC!!

From: mama's kitchen

On Aug 25, 2007

Very creative. Loved the red onions and wanted more! The sauce was very mild, creamy and yummy. The honey added a nice sweet touch but not too sweet. Really liked the sour cream with the heavy cream- gave a lot of creamy goodness without all the fat. Beautiful presentation yet fast and easy just as you stated chef. Wonderful creation. Salmon was a great idea and really stood out among all the pork and chicken recipes. Good luck chef!

From: Galley Wench

On Aug 24, 2007

Great recipe! Must say I had my reservataoins about adding 1/4 up of Dijon mustard but it was perfect. Follwed the instruction with the exception when I went to add capers . . . there weren't any! It was great without them!

From: Daisy Mae

On Aug 24, 2007

I had to try this recipe because I love Salmon. This is a Wonderful recipe. Truly deserving more than 5 stars. I made it for company and got many raves... recipe was requested. I admited it was a contest entry I was trying on them and they were floored. They said "Give it our thumbs up" The sauce was devine and really made this recipe. Great job Chef, good luck!

From: bobo3039

On Aug 30, 2007

This was so very good. The sauce was excellent and perfect with the fish. I used a light sour cream with no detriment to taste.