Don't Get Saucy With Me!!!

Suzy and I like salmon and it's readily available at most grocery stores. Not to mention we can get it in many different varieties at Bonefish. We have run out of a lot of food on any given night being that the seafood is delivered fresh everyday. But in my two years of working at Bonefish, I never heard a manager say "86 Salmon!"
(Now watch it happen tonight)

The best thing about salmon is it goes well with a variety of sauces. I have made salmon countless times for Suzy and I, but we have yet to have the same marinade or sauce. Some of the choices have been a teriyaki/ginger/garlic marinade:
Ingredients
1/4 c of cold water
1/4 c of soy sauce
2 tbspn of cornstarch
3 tbspn of brown sugar
1 minced garlic clove
1 dash of fresh grated ginger
How to make it
In your saucepan stir constantly while adding 1 c of water, brown sugar, soy sauce, ginger, garlic and bring to a boil.
Take the cornstarch and dissolve it in a 1/4 c of cold water and add to the sauce.
Consistently stirring allow the sauce to thicken.
If your not happy with the thickness of the sauce then add more water or soy sauce. You can either use this as a marinade or as a glaze while grilling.

One of our favorites, which will be on the menu at our wedding, is a cream dill sauce. You can use sour cream or heavy cream, but Suzy has made me a lot more health conscience so I use non-fat yogurt.
2 teaspoons freshly squeezed lemon juice
6 ounces plain yogurt
1/8 cup chopped fresh dill
1 large clove garlic, finely chopped
Simply mix the ingredients in a bowl and pour over the finished salmon.


This weekend, Toni came by and I made the Pan Asian sauce that is featured on the menu. It was relatively simple to make and bursts with flavor.
2 tablespoons of olive oil
2 tablespoons minced ginger
2 tablespoons minced garlic
2 tablespoons soy sauce
2 tablespoons peanut sauce
1/2 cup ketchup
1/2 cup oyster sauce
1 tablespoon lemon juice
2 tablespoons water
1/4 cup sugar
2 tablespoons coarsely chopped cilantro
Instructions
Sauté the olive oil, ginger and garlic until tender.
Add soy sauce, peanut sauce, ketchup, oyster sauce, lemon juice and water; bring to a simmer. Stir in sugar and simmer on low heat for 3 minutes or until sugar dissolves. Remove from heat and add cilantro. If sauce appears too thick, add water to thin. Pour this over the cooked salmon with julienne carrots and sauteed spinach.


We have gone without a sauce and used a blackened seasoning recipe. The measurements that follow are not per fish!!!!! Please don't do that to your loved ones! Blend the spices in a bowl and either store it in an empty spice container or plastic sandwich bag. Then use it whenever you want to spice up your meal.
Ingredients:
1 heaping tablespoon paprika
2 teaspoons salt
1 heaping teaspoon garlic powder
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon ground cayenne pepper
2 teaspoons black pepper
1/2 teaspoon leaf thyme
1/2 teaspoon leaf oregano

The most important part of the meal is the salmon. The easiest and best way to prepare salmon for me is to use a two-part cooking process. First I put a couple teaspoons of olive oil in a oven safe skillet. (Thanks Paul & Joan!) Season the salmon with a little salt and pepper if you are not blackening it. When the pan is hot, add the fish and brown the non-skin side for 3-4 minutes depending on thickness. Flip once and only once and put the skillet in the oven on 275 for a few minutes to finish the process.
Enjoy with any of the variations offered or create your own flavorful salmon dish!