Broiled Salmon with White Sauce recipe

Ingredients:

24 to 32 ounces of Chinook or Coho Salmon
4 tbsp butter
12 ounces regular Sour Cream
4 green onions, chopped
1/3 cup of whole milk or heavy cream
1/4 tsp salt
Ms. Dash Original or equivalent seasoning

Salmon Preparation

1. Fillet, skin and debone salmon to provide four 6 to 8 ounce portions. Remove dark lateral line meat on skin side of fillets to improve overall taste.
2. Wash and pat dry fillets. Sprinkle salt and Ms Dash on fillets; cover and allow to marinate for 1 to 1 1/2 hours in refrigerator before broiling.

Sauce Preparation

3. One quarter to one half hour before broiling salmon melt butter over low to medium heat in a 10 inch skillet. Adjust heat to keep butter from burning.
4. Add one half of chopped green onions and brown lightly. Add and mix sour cream. Use milk or heavy cream to thin mixture to consistency of a medium heavy gravy.  

Cooking

To minimize the fillets sticking to the broiling pan, lightly spray the pan with Pam or an equivalent cooking spray. Place fillets on the pan and broil for 5 to 7 minutes per side depending on fillet thickness. Use a large spatula to prevent fillet breakage when turning. Place fillets on a serving dish, pour or ladle cream sauce onto each fillet, sprinkle each with remaining chopped green onions.
This sauce is an ideal topping for pan poached, baked or broiled fish of all species.

Serves 3 to 4.
 

Next Recipe: Italian-Style Salmon Steaks