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My favorite sauce for salmon is Thai sweet chili sauce. (Then again, Thai sweet chili sauce is my favorite for chicken, pork, and beef as well -- it goes with everything!)
I've also done a plain mustard sauce for salmon, although that was in the oven, not the stovetop. On the stovetop, I've made a maple-mustard sauce that was fantastic (and I NEVER would have thought those 2 flavors would go well together!).
Also sesame-teriyaki sauce for salmon ... yum! And peanut sauce ... also yum! *
Obviously, when I have fish, it's usually salmon! But I think those sauces would work on other types of fish as well.
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* Now I'm wishing I'd defrosted salmon for dinner!
Just two nights ago, I made a red pepper aoli from Ina Garten. Went well with the salmon, but I suspect it would go very well with swordfish. I did add a little sugar.
I do salmon filet's in the skillet using butter and a bottled salad dressing.
Paul Newman's raspberry walnut.
When ready to turn I'll add some partially steamed brussel's sprouts and blueberries
(marinated in the Newman's) ... and cook them down as the fish finishes. yumm.
I do salmon filet's in the skillet using butter and a bottled salad dressing.
Paul Newman's raspberry walnut.
When ready to turn I'll add some partially steamed brussel's sprouts and blueberries
(marinated in the Newman's) ... and cook them down as the fish finishes. yumm.
CAnt see pic way too many pages to scroll through.
That's because they linked the entire thread instead of just the post they were referencing. I too wanted to see, but as soon as I realized they linked a thread with 818 pages, I backed right out.
Besides some combination of butter, white wine, lemon, cream what is another french pan sauce that goes with fish?
But what else is there besides the creamy lemon butter wine sauce for French? What do the Italians use? Do they just use marinara? What about Spain? The Greeks just but olive oil, sprinkle of fresh lemon and maybe saffron.
I do salmon filet's in the skillet using butter and a bottled salad dressing.
Paul Newman's raspberry walnut.
When ready to turn I'll add some partially steamed brussel's sprouts and blueberries
(marinated in the Newman's) ... and cook them down as the fish finishes. yumm.
CAnt see pic way too many pages to scroll through.
Quote:
Originally Posted by DontH8Me
That's because they linked the entire thread instead of just the post they were referencing. I too wanted to see, but as soon as I realized they linked a thread with 818 pages, I backed right out.
Here's his picture (from post #5953 in that thread -- I just used the "search this thread" link and found it in a few seconds ) ...
I am actually having salmon tonight as I finally remembered to defrost some -- will likely have it with the mustard-maple sauce I mentioned earlier. I am going to try that sauce on other fish as well.
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Lemon pepper that’s all that’s needed !
