All these sweets that I’m bombarded with during this holiday season so I’m in mood for a light salmon with a more salty flavor for this Friday. Baked salmon on top of a salt bed!
Baking salmon on top of coarse salt makes the salmon really moist! But it is very important that the side of salmon still has its skin on. The skin will be a barrier between the salt and the fish meat. If not there the salmon will become very, very salty! Personally I prefer my salmon somewhat under-cooked but please food safety over all.
To the salmon I make mashed potatoes and a chive sauce. The chive sauce is like my staple sauce to fish! It is very easy to make and always, at least for me, turn out great to my fish! I usually add a sauce thickener to get my sauce the right consistent. A sauce thickener do not lump and can be added to cold and hot liquids. If a sauce gets to thick you can dilute with hot or cold liquids. Or if it is not thick enough you can add more. And also no extra fat is needed as when making a roux! Some call it cheating! I call it make it simple! Choice is yours!
There are a couple of brands of sauce thickener out there so read the instructions to get right proportion liquid to sauce thickener. If you don’t have a sauce thickener you can mix the cold cooking cream with a tablespoon of flour. But ensure the flour is evenly dispersed in the milk or you will get lumps. Or you can make a roux.
Remember Life is too short to not eat and drink well!