Looking for a creamy salmon sauce recipe.?

I have tried a few different types of sauces for salmon. Though they are all good im looking for a more creamier sweet sauce that would go great with salmon.Looking for a creamy salmon sauce recipe.?
Salmon with Creamy Dill Sauce


Taste of Home





There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream sauce is subtly seasoned with dill and horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery Everett, Washington








TIME: Prep/Total Time: 30 min.





Ingredients:


1 salmon fillet (about 2 pounds)


1 to 1-1/2 teaspoons lemon-pepper seasoning


1 teaspoon onion salt


1 small onion, sliced and separated into rings


6 lemon slices


1/4 cup butter


DILL SAUCE:


1/3 cup sour cream


1/3 cup mayonnaise


1 tablespoon finely chopped onion


1 teaspoon lemon juice


1 teaspoon prepared horseradish


3/4 teaspoon dill weed


1/4 teaspoon garlic salt


Pepper to taste


Directions:


Line a 15-in. x 10-in. x 1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon-pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,


Bake at 350掳 for 20 minutes. Open foil. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.


Combine the sauce ingredients until smooth. Serve with salmon. Yield: 6 servings.Looking for a creamy salmon sauce recipe.?
Homemade Mayonaisse is a completely different sauce than what you get in a jar, and very easy to make. Try this, with one of the variations, for a great salmon sauce;





Mayonaisse


2 egg yolks


3/4 teaspoon salt


1/2 teaspoon powdered mustard


1/8 teaspoon sugar


Pinch cayenne pepper


4 to 5 teaspoons lemon juice or white vinegar


1-1/2 cups olive or other salad oil


4 teaspoons hot water





Beat yolks, salt, mustard, sugar, pepper, and 1 teaspoon lemon juice in a small bowl until very thick and pale yellow.





Remoulade Dressing: Prepare mayonnaise as directed, then mix in 1 tablespoon each minced capers and gherkins, 2 teaspoons each anchovy paste and Dijon mustard, and 1 teaspoon each minced parsley and fresh chervil. Serve with seafood or use to dress cold vegetable salads or sliced tomatoes.





Sauce Nicoise: Prepare mayonnaise as directed and set aside. Mix 2 tablespoons tomato puree with 2 minced pimientos and 1/2 crushed clove garlic; press through a fine sieve and blend into mayonnaise.





Russian Mayonnaise: Prepare mayonnaise, then mix in 1/4 cup black or red caviar, 1/2 cup sour cream, and 1 tablespoon minced fresh dill.





Mustard Mayonnaise: Prepare mayonnaise, then mix in 4 teaspoons Dijon mustard.





Curry Mayonnaise: Prepare mayonnaise, then blend in 1 to 2 teaspoons curry powder.





Chantilly Mayonnaise: Prepare mayonnaise, then fold in 1/2 cup heavy cream, beaten to soft peaks.





Fruit Mayonnaise: Prepare mayonnaise, then beat in 3 tablespoons each orange juice and superfine sugar, 1 teaspoon finely grated orange rind, and a pinch nutmeg. For added zip, mix in 1 tablespoon Grand Marnier or other fruit liqueur. Serve with fruit salads.





Thin Mayonnaise: Prepare mayonnaise, then thin to desired consistency by beating in hot water, a tablespoon at a time.