Salmon With Dandelion Sauce Recipes

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with 1/2 teaspoon dill. Cover and bake at 375° for 20-25 minutes or until fish flakes easily with a fork. , Meanwhile, in a small saucepan, combine the yogurt, sugar, seasoning blend and remaining dill. Cook and stir over low heat until warmed. Serve with the salmon.

Steps:

• Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Steps:

• Rinse the dandelion greens and discard any tough stems. Drain, shred finely and set aside.
• Heat 2 tablespoons of the butter and vinegar in a saucepan until the butter melts. Add the dandelion greens and cover. Cook, stirring occasionally, until wilted, about 30 seconds. Set aside.
• Meanwhile, put the broth into a saucepan and cook down over relatively high heat until reduced to about 1/2 cup. Add the cream and return to a boil. Let cook over moderately high heat about 5 minutes. Swirl in the remaining 2 tablespoons butter and remove from the heat. Add salt and pepper to taste. Blend the sauce with the dandelion mixture.
• Heat the clarified butter in a skillet large enough to hold the salmon pieces in one layer without crowding. When quite hot, cook salmon pieces about 1 1/2 minutes over fairly high heat on one side. Turn carefully and cook for about 1 1/2 minutes on the second side.
• Spoon equal portions of the dandelion sauce onto the middle of six hot plates. Put one salmon piece in the center of each serving. Top each salmon piece with a teaspoon of caviar and serve.

Steps:

• Place salmon in a greased 2-qt. microwave-safe dish; sprinkle with salt and pepper. Pour wine over top. Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Remove salmon and keep warm., Add butter and onion to the pan juices; cover and microwave on high for 1 minute. Stir in the flour, mustard and tarragon until blended; gradually stir in milk. Cook, uncovered for 1-2 minutes or until thickened; stirring every 30 seconds. Serve with salmon.