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TOPIC: Need low calorie sauce for Salmon please?

 
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August 9, 2012 10:47 AM
I am looking for a low cal sauce to put on top of my Salmon. But nothing sweet because I dont like sweet sauces :) Thanks
  5598359
August 9, 2012 10:50 AM
shallot, capers, white wine, butter
Yummy!!!!!
August 9, 2012 10:51 AM
Lemon juice, why spoil a nice piece of slamon?
  24945119
August 9, 2012 10:52 AM
oops, salmon.
  24945119
August 9, 2012 10:52 AM
Dill sauce is a classic salmon sauce: half lowfat sour cream, half nonfat plain yogurt to stretch it, mix with minced fresh dill herb
August 9, 2012 10:56 AM
I've topped it with a Greek vinaigrette before broiling - lots of flavor, low cals. Or just plain with a little sprinkle of salt and pepper. I use random things that I have on hand - usually salad dressings or marinades. It's always good! smile
August 9, 2012 10:56 AM
I agree, it needs very little if it isn't over cooked. I broil mine and take it out while its a tad undercooked in the center. It'll finish cooking out of the oven if you leave it set still for a few minutes.

I really love some Chef Paul Prudhomme's Seafood Magic (from the dry herb section) sprinkled on top before I cook it. Really compliments the flavor without overpowering or changing it.
August 9, 2012 11:15 AM
Are you choosing wild salmon? If you're getting fresh wild salmon, there's almost no reason to put a sauce on it. Farmed salmon tastes far worse by comparison; always go for the wild caught, if possible. Also, don't overcook it. [Edited to agree with those posting above me] Tender perfectly cooked salmon has a wonderful texture, and the flavours are more enjoyable. Overcooked salmon is mealy and dry—then I can see why covering it some kind of sauce would improve it.

I usually steam mine in foil on the BBQ with some fresh lemon juice and freshly cracked black pepper (or pink peppercorns).

Other options for salmon:

Steaming it with cedar strips or baking it on a cedar plank. This might be a Pacific Northwest thing to do, but it's heavenly.

Dill, fresh or dried, usually with the lemon (although the lemon is nice on its own).

Maple syrup (altho not technically low cal, a very little goes a long way in terms of flavour; you want subtle flavouring, not masking. You could brush on a very thin layer before cooking)

Low-sodium soy sauce (again a VERY little goes a long way; brush it on lightly)

Ginger (steam some pieces of fresh ginger with the fish)

Thai sweet chili sauce (again brush on v. lightly, as it contains some sugar)

You could combine the chili sauce with ginger and/or soy, the ginger with soy, the soy with maple, the maple with cedar, the cedar with lemon and/or dill.

Good luck!
Edited by triplestepping On August 9, 2012 11:16 AM
  27208048
August 9, 2012 11:19 AM
I prefer it best with a little olive oil, kosher salt, and fresh black pepper, cooked on the grill till it gets a nice sear. (I cook it on heavy duty foil so it doesn't stick to the grill)

It's also great marinated in any kind of soy/ginger or citrus.

You can also poach it in stock with loads of fresh herbs and a little wine.
August 9, 2012 11:43 AM
sauce
roast 2 poblano peppers, 2 red peppers, seed them cut them in slices. put them in a food processor with a handful of cilantro, some garlic, start the food processor, add a little bit of EVVO. once done, stir in some light mayo until it is smooth and creamy (about 2 tablespoons)
(the sauce is much better if it sits in the fridge overnight)
August 9, 2012 11:52 AM
I'd blob some tomato salsa on there.
  3627003
August 9, 2012 12:03 PM
I absolutely love mine with a tablespoon of thick Greek yogurt and then sprinkled with some spices of your choice...it's so tasty.
August 9, 2012 1:18 PM
I make a healthy version of a hollandaise sauce in a minute in the microwave. Great over salmon or to dress a nice salad with the leftover salmon or shrimp. I pour about a 1/2 cup of egg beaters into a cup and add about 2 tbls of lemon juice, herb d'provence, and mrs dash. Microwave about a minute stirring every 15 seconds. Add more lemon juice, orange juice, or water to thin to desired consistancy. Yummy!
  7126702
August 9, 2012 1:21 PM
Not a sauce, but I tried this and it is amazing!!
http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/salmon-with-sweet-spicy-rub-recipe/index.html
  18495396
August 9, 2012 1:22 PM
Grill mine on a cedar plank, soaked for a couple of hours in water. Sprinkle with a herb type of seasoning. Top with homemade pesto sauce.
  6945822
August 9, 2012 1:23 PM
White sauce~milk. cornstarch (mixed with water), butter & lemon pepper seasoning or spice/herbs of your choice..simpe & easy!
August 9, 2012 2:59 PM
Thanks everyone! Great ideas!!
  5598359
August 9, 2012 3:31 PM
I love hoisin sauce (chinese food section) on salmon; sides are Wild rice pilaf, asparagus and broccoli.
  4051526
August 9, 2012 3:36 PM
My wife made it the other day -

Honey Dijon Mustard liberally over the top
Sprinkle toasted bread crumbs over the top
Dill I believe was added
Bake
Enjoy
  9038205
August 9, 2012 3:41 PM
Balsamic vinegar reduction, with some orange zest in it.
  24021360
August 9, 2012 10:31 PM
I have a bottle of balsamic vinegar but i have no idea how to make a reduction......school me please:)
  5598359
August 9, 2012 10:34 PM
I marinate mine in Bella Sun's Carne Asada marinade sometimes-so good. Other times i just sprinkle a bit over the top when i serve it. Sometimes i do half an avocado mashed with salt and pepper-avocado goes great with salmon. And sometimes its just salt and pepper :) mmmm, wild salmon. Its crazy expensive tho, bought a pound at Mollie Stones and it was 23 bucks. I have salmon at leadt once a week tho. Its so good, i never get tired of it.
  20976573
August 9, 2012 11:35 PM
My favorite ways are actually without sauce. I love to squeeze a half lemon over top and then sprinkle with black pepper, dill and a little salt and bake. When finished baking I squeeze the rest of the lemon over top (did I mention I love lemon?). Perfect!

The other way I usually cook my salmon is to season with some salt, pepper & garlic powder and I pan roast with some Pam in the skillet to prevent sticking. Very simple but delicious.
  9663654

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