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

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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