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i would like a recipie from anyone on here for a cream sauce that i could put salmon in to put over noodles... i like lots of flavor <spices> not hot.. in my dishes anyone have one?
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Ohhhh, that sounds yummy. I would make a traditional cream sauce, and add parmesean cheese (fresh grated) and a small amount of chili powder, onion powder and spinkle fresh scallions over the top.
Once you have the cream sauce base (melted butter, stir in equal parts flour (preferably Wondra in the sprinkle container), then slowly add 1 cup milk for every tablespoon of butter, stirring constantly until thickened. Other mixtures for salmon would be dill and celery salt, rosemary and lemon, or brown mustard and brown sugar... Okay I'm hungry now.... |
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Pesto sauce...you can find a great recipe anywhere on the net
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http://allrecipes.com/Default.aspx
is a good site JMO 
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cooks.com is too :)
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Edited by
ChefBadger
on
Fri 09/19/08 03:04 PM
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Ok here is a basic Dill cream sauce, tastes amazing with salmon:
1/2 cup minced shallots 1 teaspoon minced garlic 1/2 cup dry white wine Juice of one lemon 1/4 cup chopped fresh dill 1 teaspoon Dijon mustard 1/2 cup heavy cream 5 tablespoons unsalted butter, cubed Salt and pepper - to taste In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Also I would go the extra step and mince smoked salmon with some Sh!take mushrooms, sautee briefly in hot butter, allow to cool, add some ricotta cheese and use that to stuff some ravioli. Then use the dill-cream sauce on that. But thats just me. Making the pasta is so easy and worth it. All you need is some eggs, flour, and some effort and it tastes waaaay better than store-bought. edit: it filtered ****ake (sh!take) mushrooms!  
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Ok here is a basic Dill cream sauce, tastes amazing with salmon: 1/2 cup minced shallots 1 teaspoon minced garlic 1/2 cup dry white wine Juice of one lemon 1/4 cup chopped fresh dill 1 teaspoon Dijon mustard 1/2 cup heavy cream 5 tablespoons unsalted butter, cubed Salt and pepper - to taste In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Also I would go the extra step and mince smoked salmon with some Sh!take mushrooms, sautee briefly in hot butter, allow to cool, add some ricotta cheese and use that to stuff some ravioli. Then use the dill-cream sauce on that. But thats just me. Making the pasta is so easy and worth it. All you need is some eggs, flour, and some effort and it tastes waaaay better than store-bought. edit: it filtered ****ake (sh!take) mushrooms!
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thank you everyone who replied yes i have lots of online links.... and some great cookbooks too just wanted something someone tried already
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forget the "noodles" try this; for grilled (bbq) salmon; equal parts honey,soy sauce,(low sodium kikoman) fresh squeezed lime juice.extra virgin olive oil,2cloves garlic. white pepper to taste. put all in blender.(yes,turn it on). approx 1 min. place salmon on plate, pour some over, turn over and repeat. do not freakout, only marinate till salmon gets to approx room temp. use only mesquite wood or oak charcoal. place salmon on grill skin side down. after 1 minute, pour a little of the secret sauce on top of salmon, close lid. smoken! DO NOT OVERCOOK! use spatula and slide between skin and fish to remove. DO NOT TURN OVER! you have sweet,salty,tart, all your buds will be SCREAMIN! serve with couscous(w/dash of romano cheese and grilled asparagus. dont know how to do? just ask. have many more killer things. ENJOY! jim
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i tried chefbadgers recipie tonight it was delicious!!!!!!!!!!!!!! i think you people should try it... i have to say im soooo glad i made a double batch!
 i just put it over store boughten egg noodles though.. chefbadger  heres to you!!! thanks! ive never cooked with shallots omg i love em! kinda pricey sort of like onions but much better.. think ill look to see if i can grow them next yr! if i can find them.. or ill just have to pay the price thanks again...
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Aww thank you Buttons, glad you liked it.
Shallots are great to cook with, you can use them for almost any sauce. Very delicate "onion" flavor. One thing about shallots though, when you're cutting them, be sure to SLICE through them and not just CHOP them roughly, otherwise you're leaving most of their flavor on the cutting board. Also making pasta is wicked easy. There's really no trick to it. I just dump about 3 cups of flour on a clean table and make a little bowl with my hands. Drop 3-4 eggs into the middle and with a fork or small whisk, just stir and slowly incorporate the flour into the eggs until you get dough that doesn't stick to the table. Then just roll it out to the thickness you want and cut it.
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