I’m always searching for new recipes to make with salmon, since it’s so easy to fall into a rut of my favorite preparations. This is a sauce that I usually make if I’m cooking a German-style dinner of pork chops or schnitzel. I thought that by adding some fresh dill to the recipe it would really compliment some simply grilled salmon. Wow was I right! This was a home run all the way. The sauce really melded with the delicate salmon and also goes great as a gravy on top of a side dish of mashed potatoes. Garnished with a vibrant dill sprig this meal just pops with flavor and is perfect if you are having guests over for dinner. The salmon was prepared by simply cooking it on the grill, wrapped in an aluminum foil pouch with salt and pepper for about 7 minutes. Super simple, no fuss, delicious.
Ingredients
- 6 Crimini mushrooms, diced fine
- 1/4 cup minced sweet Maui onion
- 1 tsp whole grain Dijon Mustard
- 1/2 tsp chicken bouillon
- 1/4 cup bourbon
- 3/4 cup heavy cream
- 1 Tbsp fresh minced chives
- 1 Tbsp fresh minced dill
- 1/4 tsp ground white pepper
- 1 tsp cornstarch + 1/4 cup water
- Salt to taste
Instructions
- Begin by mincing your onion and allowing it to sweat in a small skillet with a little butter and a pinch of salt for about 5 minutes.
- Dice up your mushrooms and then add that to your pan, allowing it to brown (about another 5 minutes).
- Deglaze your pan with the bourbon and then add your mustard, stirring it to incorporate it and then letting the flavors meld for about 30 seconds.
- Next add your heavy cream and make sure you keep your heat on a low simmer so that the cream doesn't overheat.
- Add your chicken bouillon and white pepper and let the sauce cook down for about 10 minutes on low heat.
- If your sauce is still to thin for your liking, you can add a very small amount of cornstarch in a slurry.
- You will want to chop up your fresh herbs and add these last so that they keep their color and don't get wilted in the sauce.
- Serve with fresh salmon that you have either baked or grilled.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.