Grilled Salmon With Cream Sauce Recipes

GRILLED SALMON WITH CREAMY PESTO SAUCE

Steps:

• Heat grill to medium heat.
• Brush both sides of fish with oil. Grill, skin-sides down, 10 min. or until fish flakes easily with fork.
• Meanwhile, cook cream cheese and milk in saucepan on medium heat 2-3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly. Stir in pesto.
• Serve fish topped with sauce and parsley.

GRILLED SALMON WITH CREAM SAUCE

Steps:

• Skewer, do not tie, the salmon into a neat shape. Season and flavor with a little lemon juice. Melt the butter and brush the bottom of the grill pan with half of this, arrange the salmon on this and brush with the rest of the butter. Grill quickly for about 3 minutes, turn carefully and grill on the second side until golden. Then lower the heat and cook until tender; the time will vary according to the thickness of the cutlets. But, for approximately 1 inch thick cutlets a total time of 12 to 14 minutes should be sufficient. Whip cream lightly, blend with lemon rind, juice and chives. Two minutes before the end of cooking time add blended cream.

GRILLED SALMON WITH CREAMY DILL SAUCE

Steps:

• Sauce: Mix sour cream and mayonaise together well. Stir in dill and lemon juice. Refrigerate until ready to serve. Salmon: Remove all bones from salmon fillets and trim off thin ends of the fish. Rub about 1 tsp of olive oil on each fillet and season with salt and pepper to taste. Place fillets on a preheated grill over high heat flesh side down. Cook for about 7 minutes or until fish lifts easily off of the grill. Flip salmon. Cook with skin side down for an additional 4 minutes. Using a fish spatula, gently slide the spatula between the skin and the flesh and plate. Serve with dill sauce and gilled aspargus.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For Sauce: Mix all sauce ingredients in small bowl.
• Season with salt and pepper.
• (Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
• Prepare barbecue (nedium-high heat).
• Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
• Brush oil mixture over both sides of salmon fillets.
• Grill salmon just until opaque in center, about 4 minutes per side.
• Transfer salmon to plates.
• Serve with sauce.

CREAMY HERB GRILLED SALMON

Steps:

• In a small bowl, mix the first eight ingredients. Brush skin side of salmon with oil., Place salmon on a greased grill rack, skin side down; spread sour cream mixture over fish. Grill, covered, over medium heat 12-14 minutes or until salmon flakes easily with a fork.

SALMON WITH CREAMY DILL SAUCE

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.

GRILLED SALMON FILLETS WITH CREAMY HORSERADISH SAUCE

Steps:

• For sauce:
• Mix all ingredients in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• For salmon:
• Spray grill rack generously with nonstick spray. Prepare barbecue (medium-high heat). Whisk oil, horseradish, soy sauce, garlic, salt, and pepper in another small bowl. Brush oil mixture over both sides of salmon fillets. Grill salmon just until opaque in center, about 4 minutes per side. Transfer salmon to plates. Serve with sauce.