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Creamy Salmon Sauce (aka Abuelo's Salmon Santa Cruz)date 2018-09-07T20:48:00.000Z
Creamy Salmon Sauce
Today, we're going to talk about a different kind of jar. It doesn't have a lid, and it isn't made of glass, rather stoneware. Its generous size (20 oz) is adequate for maple syrup, BBQ sauce, gravy and this salmon sauce. In fact, the tall shape keeps the sauce warm and pourable.
It's the Le Creuset Sauce Jar.
A bit more about the recipe...
Abuelo's Mexican Restaurant used to have a popular dish called Salmon Santa Cruz with a very simple, yet flavorful cream-based sauce. For those who aren't super salmon fans, this sauce really makes the dish, covering any "fishy" taste and replacing it with sweetness and soft peppery flavors.
This recipe requires a lot of coordination, and you have to stir the sauce frequently during cooking. (I use my Instant Pot to cook the rice, which allows me to focus on the other piece of the meal.) But if you follow the order, you may time everything just right for a restaurant-quality dinner at home for a fraction of the price! Vamanos!
The Salmon Sauce will only fill the Le Creuset Sauce Jar a little over half full, however, it will be more than enough for covering one salmon filet and even adding some to your rice!
1. Preheat oven to 400F.
2. Start rice cooking.
3. Put salmon in oven for 30-35 minutes, depending on filet size.
4. Cook the sauce and pour into sauce jar.
5. Take salmon out of the oven.
6. Finish rice.
7. Serve and savor!
This dish was originally served with Cilantro Lime Rice at Abuelos, however, I often skip the cilantro and lime when I'm in a hurry. It tastes fine without, but is great if you add these two ingredients!
- 2 cups short grain brown rice, rinsed
- 18 oz water
- 1 tbs avocado oil (or olive oil)
- 1-2 tsp Pink Himalayan salt
- 2 limes, juiced, optional
- 1 bunch fresh cilantro, chopped, optional
1. Add rice and water to the Instant Pot. Cook on High Pressure for 15 minutes.
2. After the cycle is finished, allow to return to pressure for 15-20 minutes before releasing the pressure manually.
3. Add avocado oil and salt, and stir to combine.
4. Add lime juice and cilantro, if desired.
- 1.5 lb boneless, skin-on, wild-caught salmon filet
- Avocado oil
- White pepper
1. Place the salmon on parchment paper on a large oval baking dish. Drizzle avocado oil on top, and sprinkle with salt and white pepper.
2. Loosely wrap the filet in the parchment paper, and bake for 30-35 minutes, or until fully cooked and it flakes apart easily with a fork.
Salmon Sauce Ingredients
- 2 cups (sweet) Reisling wine (i.e. Cupcake, Barefoot, Trader Joe’s Blue Fin)
- 1 1/2 cups cream
- 1 1/2 tsp finely ground Pink Himalayan salt
- 1 1/2 tsp freshly ground white pepper
Salmon Sauce Instructions
1. Cook wine in a large stainless steel skillet on high for approximately 12 minutes, stirring frequently, or until it is reduced to a syrup.
2. Turn down the heat to medium-low, and pour in the cream. Cook for approximately 10 minutes, stirring occasionally, to thicken the sauce. Make sure the cream does not boil (simmering is fine).
3. Add the salt and pepper, and cook a few more minutes until thickened to your desired consistency. (Note: It will thicken more as it cools.) Stir until the ingredients are thoroughly combined.
4. Pour into the sauce jar and serve warm over salmon and rice.
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