Grilled Salmon With Chive Sauce Food

CHIVE SAUCE FOR GRILLED SALMON

Steps:

• Mix everything together except wine.
• Reserve 1/3 cup of sauce to serve with grilled fish.
• Stir wine into remaining sauce.
• Brush over fish before grilling. Grill salmon.
• Serve grilled salmon with the reserved sauce as you would tartar sauce.

GRILLED SALMON WITH CHIVE AND DILL SAUCE AND CUCUMBERS

Steps:

• Preheat grill to 400°F.
• Coat a fish basket with non-stick spray.
• Sauce: Place ingredients in a bowl and stir to combine.
• Fish: Place fillets in basket, put on grill flesh side down, cover and cook 2 minutes.
• Turn basket over, cover and cook 2 minutes or until center of fish is opaque.
• Squeeze a bit of lemon juice on each fillet.
• Garnish: Thin slice cucumber.
• To assemble: Place each fillet on a serving dish, surround with cucumber slices and top fillets with sauce.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

GRILLED SALMON WITH CHIVE SAUCE

Steps:

• Mix salad dressing, herbs, salt and pepper until well blended.
• Reserve 1/2 cup salad dressing mixture to serve later with cooked salmon.
• Stir wine into remaining salad dressing mixture; brush on salmon.
• Place salmon on grill over hot coals (coals will be glowing) or rack of broiler pan.
• Grill covered, or broil 5-8 minutes on each side or until fish flakes easily with fork.
• Serve with reserved salad dressing mixture.

POTATO-CRUSTED SALMON WITH CHIVES AND SCALLION SAUCE

Steps:

• Grate the potatoes using the large holes of the grater.
• Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
• Preheat oven to 425 degrees.
• In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
• Serve with Chive and Scallion Sauce.
• Grate the potatoes using the large holes of the grater.
• Pat the fish dry with paper towels. Season the fish lightly with salt and white pepper. Generously spread one side of each fillet or steak with the mustard (for fillets, spread mustard on the rounded side, not the skin side). Cover the mustard with enough grated potatoes to coat entirely. Cover the fish with plastic wrap and press the grated potatoes down onto the fish very firmly and tightly. Remove the wrap and season the potatoes with salt and white pepper.
• Preheat oven to 425 degrees.
• In an ovenproof, nonstick frying pan, heat the olive oil. When hot, place the fish very gently in the pan, with crust side down, using a large spatula to avoid breaking the crust. Saute for 2 to 3 minutes until the potatoes are golden brown. Flip the fish carefully to the other side and finish cooking in the oven for about 5 minutes, or until the center of fillet is opaque in color.
• Serve with Chive and Scallion Sauce.
• In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
• Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.
• In a saucepan, heat the olive oil then add the scallions and saute for 2 minutes. Add the garlic and when fragrant, add the vinegar. Let reduce until almost dry. Pour in the wine and let reduce until half remains. Add the evaporated milk and the cornstarch mixture.
• Remove from the heat as soon as it boils. Add the chives and adjust the seasoning with salt and white pepper.

SALMON WITH ASPARAGUS AND CHIVE BUTTER SAUCE

Steps:

• Lay asparagus in single layer on bottom of a large skillet. Add water and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (just til it flakes) and asparagus is tender, about 8 minutes. Transfer asparagus and salmon to platter.
• Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve with lemon wedges.

OUR FAVORITE GRILLED SALMON SAUCE

Steps:

• In a small saucepan, combine ingredients.
• Cook and stir until sugar is dissolved.
• Brush on salmon while grilling.

STEEPED SALMON WITH CHIVE AND DILL SAUCE

Steps:

• Fish: Place fish in a large shallow pan with a tight fitting cover.
• Add enough water to cover the fish by 1 1/2 inches, then remove the fish and set aside.
• To the water, add lemon, onion, thyme, salt and pepper, cover and bring to a full boil.
• Remove the pan from the heat, add the fillets and cover pan tightly.
• Let fish steep 3 to 10 minutes depending on the thickness of the fillets, then remove the salmon to a serving platter using a slotted spatula.
• Note: for thicker fillets you will need to add the salmon to the liquid and simmer until partially cooked before removing from the heat and covering.
• Sauce: Whisk together, mayonnaise, sour cream, chives, dill, salt and Tabasco.
• To assemble: Place cucumber slices around the edge of the serving platter over lapping as you go. Spoon sauce across the center of each fillet and top with a few drops of fresh lemon juice.