CREAMY FISH SAUCE RECIPES

Name: Salmon with Creamy Dill Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 salmon fillet (about 2 pounds); 1 to 1-1/2 teaspoons lemon-pepper seasoning; 1 teaspoon onion salt; 1 small onion, sliced and separated into rings; 6 lemon slices; 1/4 cup butter, cubed; DILL SAUCE:; 1/3 cup sour cream; 1/3 cup mayonnaise; 1 tablespoon finely chopped onion; 1 teaspoon lemon juice; 1 teaspoon prepared horseradish; 3/4 teaspoon dill weed; 1/4 teaspoon garlic salt; Pepper to taste

SALMON WITH CREAMY DILL SAUCE RECIPE: HOW TO MAKE IT

Salmon with Creamy Dill Sauce Recipe: How to Make It image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. —Susan Emery, Everett, Washington

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, FatContent 33g fat (11g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 643mg sodium, CarbohydrateContent 3g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 26g protein.

FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO ...

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo ... image

Provided by Katie Lee Biegel

Categories main-dish

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 23

Ingredients

Canola or vegetable oil, for brushing on the griddle
16 white corn tortillas
1 tablespoon chile powder
1 teaspoon garlic salt
Juice of 1 lime
4 tablespoons olive oil
1 1/2 pounds flaky white fish such as mahi mahi or cod, cut into 4-ounce fillets
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
1 tablespoon honey
2 canned chipotle chiles in adobo
Juice of 1 lime
Pinch kosher salt
Shredded purple cabbage, for serving
Fresh cilantro, for serving
Pico de Gallo, recipe follows, for serving
2 ripe large tomatoes, finely diced
1 white onion, finely diced
1/2 jalapeno, minced
1/2 bunch fresh cilantro, leaves only, minced
Juice of 1/2 lime
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.

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