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 Post subject: white sauce for salmon
PostPosted: March 10th, 2013, 9:38 pm 
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Joined: January 1st, 2013, 7:28 pm
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years ago a family friend from new Brunswick served a salmon dinner with a white sauce that was served on the side and was amazing! I remember commenting on it and got the usual 'bit of his and that' response. I believe it had mayo and maybe sugar and lemon juice? She did say that 'everybody back home makes it'. Anybody know of anything like this?


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 Post subject: Re: white sauce for salmon
PostPosted: March 11th, 2013, 9:37 am 
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Joined: June 2nd, 2010, 9:31 am
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No, I've never heard of a sauce with mayo and sugar in it, but I'll look around on to see if I can find anything that sounds like it.
A very popular sauce that's used on poached or baked salmon is the white sauce with chopped up boiled egg in it, absolutely delicious.


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 Post subject: Re: white sauce for salmon
PostPosted: March 11th, 2013, 11:23 am 
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My most common sauce for salmon is just a mixture of real mayo, dill, lemon juice, salt and pepper - and a pinch of sugar.

Combine 1/2 cup real mayo with the juice of one lemon, a teaspoon of dried dill or more if you're using fresh chopped dill (better). Add about 1/2 teaspoon of sugar. Sea salt and fresh cracked pepper to taste. Spread the mixture on top of salmon and Bake at 400F about 20 minutes or until done (will depend on the thickness of your salmon) If you prefer you could prepare the sauce and serve on the side. A good variation is to add some capers and minced red onion.



Another go to fish recipe for me is parmesan crusted white fish.

Combine 1/2 cup real mayo with 1/4 cup fresh grated parmesan cheese. Season your favorite white fish with sea salt and fresh cracked pepper. Spread the mayo/cheese mixture over the fish. Sprinkle a teaspoon of Italian style bread crumbs over each piece. Bake at 400F until fish is done and top is golden brown. This recipe is excellent on boneless skinless chicken breasts too.


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 Post subject: Re: white sauce for salmon
PostPosted: March 11th, 2013, 10:11 pm 
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I actually use sauces similar to both of yours, the latter is excellent for trout! The one I'm thinking of was served on the side after it was broiled. Thanks for your input tho. Guess I'll have to try some experimenting... :D


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 Post subject: Re: white sauce for salmon
PostPosted: March 12th, 2013, 11:49 am 
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you're welcome, good luck!


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