POTATOES WITH BBQ SAUCE RECIPES

SALMON WITH POTATOES AND HORSERADISH SAUCE RECIPE | MY…

Salmon with Potatoes and Horseradish Sauce Recipe | My… image

You can't go wrong when you start with salmon and a sour cream sauce, especially if the sauce is flavored with dill and horseradish. Fill out the plate with a side of steamed green beans.

Provided by Robin Bashinsky

Yield Serves 4 (serving size: 1 fillet, about 1/2 cup potatoes, and about 1 1/2 tbsp. sauce)

Number Of Ingredients 9

Ingredients

3 tablespoons canola oil, divided
1 pound baby red potatoes, cut into 1/4-in.-thick slices
½ cup water
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
½ cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish

Steps:

Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Meanwhile, heat remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until desired degree of doneness.
Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Nutrition Facts : Calories 457 calories, CarbohydrateContent 20 g, CholesterolContent 105 mg, FatContent 25.1 g, FiberContent 2 g, ProteinContent 37 g, SaturatedFatContent 4.7 g, SodiumContent 618 mg, SugarContent 2 g

WHITE BBQ SAUCE RECIPE | ALLRECIPES

White BBQ Sauce Recipe | Allrecipes image

A friend of my mom's from Alabama gave her this recipe. It will keep in the refrigerator for several weeks. Remember to keep any sauce you use for brushing or basting meat separate from the rest, for food safety reasons!

Provided by D. L. Mooney

Categories BBQ Sauce

Yield 3 cups

Number Of Ingredients 6

Ingredients

2 cups mayonnaise
2 tablespoons ground black pepper
2 tablespoons salt
6 tablespoons lemon juice
6 tablespoons distilled white vinegar
4 tablespoons white sugar

Steps:

In a medium bowl, combine the mayonnaise, pepper, salt, lemon juice, vinegar and sugar. Mix all together until smooth. Use to baste chicken, pork chops or ribs as they cook on the grill. Serve extra as dipping sauce!n

Nutrition Facts : Calories 142.1 calories, CarbohydrateContent 3.3 g, CholesterolContent 7 mg, FatContent 14.6 g, FiberContent 0.2 g, ProteinContent 0.2 g, SaturatedFatContent 2.2 g, SodiumContent 685.8 mg, SugarContent 2.4 g

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Calories 560.1 calories per serving

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A friend of my mom's from Alabama gave her this recipe. It will keep in the refrigerator for several weeks. Remember to keep any sauce you use for brushing or basting meat separate from the rest, for food safety reasons!
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SCALLOPED POTATOES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
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In a large saucepan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend.

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In a small bowl, whisk all ingredients. Refrigerate for at least 8 hours. Brush sauce over meats during the last few minutes of grilling. Serve remaining sauce on the side for dipping.

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SCALLOPED POTATOES | JAMIE OLIVER RECIPES

From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving

1. Preheat the oven to 200°C/400°F/gas 6.
2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
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