Citrus sauce is ideal for tender salmon grilled or oven baked. The seemingly incompatible tastes of fruit and fish combined in one dish perfectly combine and complement each other. Try making orange sauce for salmon with dry wine, egg yolks, or chili peppers and you'll figure it out.
Wine orange sauce for salmon
Ingredients:
- 2 oranges;
- 200 g of butter;
- 1 small onion;
- 3/4 Art. dry white wine;
- 1 tsp honey;
- 1/3 tsp ground white pepper;
- 0.5 tsp salt.
The orange peel will not taste bitter if you pour over another whole orange with boiling water, and then briefly dipped it in cold water.
Peel the oranges. Grate the zest of one of them on a fine grater; 3 tsp is enough for the sauce. Juice citrus fruits. Peel the onion and cut into small cubes. Pour fresh fruit and wine into a saucepan or saucepan and heat over high. Transfer the onion, zest and honey there. Cut the butter into wedges and add one at a time to the heated orange mixture.
Simmer the orange sauce over medium heat, without boiling, until smooth. Season it with white pepper, salt, stir well and remove from the stove. Let it cool slightly, strain through a sieve or a couple of layers of cheesecloth and serve with the salmon.
Egg orange sauce for salmon
Ingredients:
- 1 orange;
- a quarter of a lemon;
- 50 g butter
- 2 chicken yolks;
- 1 tbsp. white wine;
- 1 tsp flour;
- 3/4 tsp salt;
- 10 g of parsley.
Melt the butter in a deep skillet. Add to it freshly squeezed juices of both citrus fruits, wine, add flour and stir it into the liquid mass. Whisk the yolks in a bowl and slowly add them to the sauce, stirring vigorously with a whisk. Bring the contents of the dishes to thicken in about 5 minutes, salt and set aside. Chop the parsley, add it to the orange salmon gravy, and pour over the fish.
Sweet Hot Orange Salmon Sauce Recipe
Ingredients:
- 1 orange;
- 1 fresh chili pepper;
- 1/4 Art. water;
- 2 tbsp. lemon juice;
- 3/4 Art. Sahara.
The sweet-hot sauce is thick. Add orange or pomegranate juice to thin it while retaining the necessary acidity.
Cut the orange into pieces along with the peel. Cut off the stalk of the chili pepper, peel the seeds and chop the flesh coarsely. Place the fruit and vegetable slices in a blender bowl and mash. Pour the resulting mass into a glass dish, dilute with water and lemon juice, sweeten with sugar. Heat the sauce in the microwave for 2 minutes at 800 watts, then mix thoroughly and cook for another 4 minutes. Serve cold with salmon.
