Got any simple recipes for salmon fillets and a nice, easy sauce?

Sear on both sides in a little EVOO. Add some chix broth and poach until done. Sauce with half mayo, half sour cream with lots of fresh dill. Serve with lemon wedges. Salt and pepper to taste. You can get fancy and add horseradish and capers but why bother? I have fresh dill growing in a pot; too bad I can’t run over with several sprigs.

Brown rice; fresh asparagus (and possibly a few ears of corn if they’re fresh off the farm.

Berries and cookies for dessert.

Yes, one of my favorites includes the asparagus as @gailcalled mentions.
I place a salmon fillet in a baking dish, arrange the asparagus stalks around it, drizzle with a little melted butter, S&P and herbs and bake for 20 minutes, then spoon on a little hollandaise.

Delicious, but making that hollandaise requires some work.

How was it frozen and how long has it been frozen? Freezing fresh salmon makes me want to cry. I am afraid of freezer burn and/or a funny texture when it is cooked.

@Coloma Yes, you had me until “spoon on a little Hollandaise.”

@bkcunningham They came in a freezer pack – that was the only way they had wild salmon. Have had it about 2 weeks.

Might I suggest this?

Sear in butter top side side down first. Turn over and finish cooking to the degree you want (I prefer them rare) and a bit brown around the edges. A dab of butter, a squirt of lemon and capers to taste for each one. Couldn’t be easier unless you ate them raw.

Good ideas all!

Haha..well you don’t HAVE to use Hollandaise. Just baking as I mentioned is still delicious. The asparagus comes out really good baked with the fish.

@Coloma But that does sound good. Maybe you could drop some Hollandaise off by tomorrow night?

Oops. Forgot the salt and pepper on the fish before you cook it.

Here’s one option, but use your imagination to improvise:

Apricot Cherry Chutney

Ingredients:

1 cup cherries (halved)
1 cup apricots (cut to match cherry halves)
1 leek
2 Tbsp butter
½ cup balsamic vinegar
¼ cup chopped basil
1 Tbsp cooking wine
Salt and pepper

Directions:

Halve cherries and cut apricots to a similar size.
Cut top off leek, slice lengthwise, rinse well and dice leek.
Saute leeks, cherries and apricots in 2 Tbsp of butter until softened.
Add 1 Tbsp cooking wine to deglaze the pan and mix in all of the cooked flavors.
Add ½ cup balsamic vinegar and cook mixture to a syrupy consistency.
Add ¼ cup chopped basil and salt and pepper to taste.
Allow chutney to cool.

Delicious on chicken or fish or as a topping for pita chips.

Uh oh…I was just writing about eggs benedict and well, I am not awake and think that response is in the ” How do you want to die” Q. now.
Okay, fine, death by hollandaise sauce over a giant plate of eggs benedict. lol

Or just go for easy: Source

4 (6 ounce) fillets salmon
2 tablespoons olive oil
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 slices lemon

Preheat a large heavy skillet over medium heat for 3 minutes.
Coat salmon with olive oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with capers, and salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
Transfer salmon to individual plates, and garnish with lemon slices.

I like this one. Especially if you can get those sweet, homegrown tomatoes. http://www.kalynskitchen.com/2008/01/foil-baked-salmon-recipe-with-basil.html

This recipe for Salmon with Blackbean Mango salsa sounds so good to me! I haven’t tried it yet but I will soon! I was inspired to look for recipes after I had some really good Yellowfin tuna tacos for brunch with a black bean mango salsa. They were so delicious! They served them in lettuce leaves instead of tortillas.

I like salmon served over a bed of spinach, I saute fresh spinach unitl it’s wilted with finely diced onion salt and pepper. Then I stir in sour cream.

Dish up on the plates like a nest and place broiled salmon fillets on top.

I adore salmon and this is how I usually have it:

Pan-fry the salmon with sea-salt, freshly-ground black pepper and a sprinkling of coarse brown sugar.
Open jar of Pesto.
Spoon onto cooked salmon.
Serve with boiled baby potatoes and a green vegetable of your choice.

I usually just pour my favorite salad dressing over it

Well – I’ve gotten asparagus to serve with it and am going to make oven roasted baby red bliss potatoes. Think I’ll do the miso-glazed salmon; it looks fail-proof. I was hoping not to have to go to the store but I don’t have miso paste.

Sounds good!

Will report back after tomorrow! :-)

Met a cheese sauce once:
½ cup parmesan cheese (grated),¼ cup butter (melted), 2–3tbs lemon juice, 3tbs mayo.
Dribble over salmon, broil for great justice.