BROILED OR GRILLED OR POACHED SALMON WITH DILL OR CAPER OR MUST - 8NEWS - WRIC | News Where You Live

BROILED OR GRILLED OR POACHED SALMON WITH DILL OR CAPER OR MUSTARD SAUCE

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BROILED OR GRILLED OR POACHED SALMON

WITH DILL OR CAPER OR MUSTARD SAUCE

4 to 6 servings

 

 

  • 1 to 2 pounds salmon fillet(s) or 4 to 6 salmon steaks, each about 8 to 10 ounces
  • 2 to 3 tablespoons butter or margarine, melted, or extra virgin olive oil
  • Salt and ffreshly ground black pepper as desired (optional)
  • Sprigs of parsley for garnish
  • Dill Sauce or Caper Sauce or Mustard Sauce(s) as desired as accompaniments

 

Arrange salmon fillet(s) or steaks on a broiler rack lightly coated with non-caloric vegetable cooking spray in a broiler pan, or on a barbecue grill rack lightly coated with non-caloric vegetable cooking spray, about 6 inches from heat source.  Brush fish with butter or margarine or olive oil, coating lightly, but evenly.  Broil or grill fillets or steaks about 4 to 6 minutes per side, turning fillets or steaks once.  Sprinkle fish fillets or steaks lightly with salt and pepper, if desired.  Do not overcook as fish will become tough.  Fish should be opaque in color and flake easily with a fork. 

 

Pan Grill: Lightly coat a large heavy skillet or electric frypan with butter or oil or non-caloric  vegetable cooking spray.  Place fillets or steaks in pan and sauté over moderate heat, about 4 to 6 minutes per side, turning steaks or fillets once, until fish is opaque in color and flakes easily with a fork.  Do not overcook.  Serve with sauce as previously directed.

 

Poaching: Arrange fish fillets or steaks in a 13 x 9 x 2-inch baking dish; add enough water or dry white wine to just cover fish.  Add 2 to 3 tablespoons lemon juice to water, if desired.  Loosely cover with aluminum foil and bake in a preheated moderate oven (350 degrees F.) for 20 to 25 minutes, depending upon the thickness of the fillets or steaks, or until done and fish is opaque in color and flakes easily with a fork.  Do not overcook. To serve, discard liquid and serve with sauce as previously directed.

 

To serve, garnish each serving of salmon with a sprig of parsley.  Pass desired sauce or sauces in a sauceboat(s) or spoon a small amount of desired sauce over each portion and pass remaining desired sauce or sauces.

 

Dill or Caper Sauce

about 1½ cups

  • 2tablespoons butter or margarine, melted
  • 2 tablespoons flour
  • 1 cup milk or reduced-fat or skim milk (see note)
  • ½ cup half-and-half (see note)
  • Salt and freshly ground white pepper to taste
  • 1 tablespoon finely snipped fresh dill weed (no stems), or 1 teaspoon dried dill weed or to taste, or 2 to 3 tablespoons drained capers

 

In a small heavy saucepan, combine butter and flour, blending until smooth.  Gradually add milk and half-and-half, blending well.  Cook, stirring constantly, over moderate heat until sauce is thickened and bubbly hot.  Season with salt and pepper to taste. Stir in dill weed or capers.  Serve hot in a sauceboat to accompany broiled, grilled or poached salmon or other desired food.

Note: May omit half-and-half; use 1½ cups milk of choice in preparing sauce.

 

Tangy Mustard Sauce

about 1¼ cups

  • 2 tablespoons butter or margarine
  • 3 tablespoons flour
  • 2 tablespoons dry mustard
  • 1 cup plus 2 tablespoons milk or reduced-fat or skim milk
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared horseradish or ½ teaspoon freshly grated peeled horseradish root or to taste
  • Salt and freshly ground white pepper to taste

 

In a small heavy saucepan, melt butter over low heat; stir in flour, blending until smooth.  Gradually add milk, blending well.  Cook, stirring constantly, over moderate heat until sauce is thickened and begins to boil. Remove heat; stir in lemon juice, horseradish, and seasonings.  Serve hot or at room temperature as desired.

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