I played with last night's dinner and had lots of fun. Both the salmon sauce recipes (Bill's and the one Sharon mentioned from the LCBO mag) sounded so good from what ya'all have been saying, so decided to do both at the same time to compare.
We loved both of them, but the surprise was when we combined the two (on the plate) what a wonderful combination that was, so I'm going to rewrite the recipe and try that later this week.
I did use the butter called for in both recipes, but instead of heavy cream I used evaporated milk in both and still got that wonderful 'mouth feel' and richness.
Here's the recipe for the Red Onion Ginger Cream Sauce for Salmon from the magazine if anyone wants it - it's really good, also. Both are!!
Red Onion Ginger Cream Sauce for Salmon - Lcbo
Serves 4
4 pcs. thick salmon fillet - each 6-oz.
Salt & pepper
3 T. sesame seeds -- toasted
1 T. butter
1/2 small red onion -- thinly sliced
1 1/2 T. minced ginger root
2 T. rice vinegr
1 cup Heavy Cream (i Used Evap Milk)
Sprinkle salmon with salt & pepper; press tops into seeds.
Place skin side down on butter foil-lined baking sheet.
Bake in 450 F. oven for 10-15 min. or till 138 F.
Meanwhile, in a large skillet, melt butter over med-high heat.
Sauté onions and ginger till soft, about 5 min.
Stir in vinegar till evaporated.
Stir in cream; bring to a boil.
Boil for 2 min; season w/salt & pepper.
Spoon sauce on serving plates and top with salmon.
Would be good served with bok choy.
Description:
"LCBO magazine ad for Real Cream."
NOTES : 6 oz. salmon + 4 T. sauce = 10 points
-----
Because it was so darn cold outside, I roasted the salmon in the oven and used my torch on the pineapple and grapefruit, then put in oven just to add a little more warmth.
Salmon with Grapefruit Beurre Blanc
Salmon with Ginger Cream Sauce
We loved both of them, but the surprise was when we combined the two (on the plate) what a wonderful combination that was, so I'm going to rewrite the recipe and try that later this week.
I did use the butter called for in both recipes, but instead of heavy cream I used evaporated milk in both and still got that wonderful 'mouth feel' and richness.
Here's the recipe for the Red Onion Ginger Cream Sauce for Salmon from the magazine if anyone wants it - it's really good, also. Both are!!
Red Onion Ginger Cream Sauce for Salmon - Lcbo
Serves 4
4 pcs. thick salmon fillet - each 6-oz.
Salt & pepper
3 T. sesame seeds -- toasted
1 T. butter
1/2 small red onion -- thinly sliced
1 1/2 T. minced ginger root
2 T. rice vinegr
1 cup Heavy Cream (i Used Evap Milk)
Sprinkle salmon with salt & pepper; press tops into seeds.
Place skin side down on butter foil-lined baking sheet.
Bake in 450 F. oven for 10-15 min. or till 138 F.
Meanwhile, in a large skillet, melt butter over med-high heat.
Sauté onions and ginger till soft, about 5 min.
Stir in vinegar till evaporated.
Stir in cream; bring to a boil.
Boil for 2 min; season w/salt & pepper.
Spoon sauce on serving plates and top with salmon.
Would be good served with bok choy.
Description:
"LCBO magazine ad for Real Cream."
NOTES : 6 oz. salmon + 4 T. sauce = 10 points
-----
Because it was so darn cold outside, I roasted the salmon in the oven and used my torch on the pineapple and grapefruit, then put in oven just to add a little more warmth.
Salmon with Grapefruit Beurre Blanc
Salmon with Ginger Cream Sauce
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com