The FastDay Forum

Hi

I am on a fasting day today and planning on having salmon for dinner

I was wondering if anyone knew a low cal sauce with I could make to go with this as im running low on my allowance

Either a squeeze of lemon or a sprinkle of tarragon - calorie free!

[carieoates]

I wouldn't add a sauce as such. If you like salmon, you wouldn't get to taste it. Like Pete I'd keep it simple. I usually bake mine with a sprinkle of chilli flakes and a handful of nice tomatoes and a tiny dash of olive oil. Steam it in foil with a squeeze of lemon.

I like capers with fish.

I just sprinkle a little Cajun spice on mine and wrap in foil and bake for 15 mins x

I accidentally made a sweet-chilli/creme freche sauce the other day from a leftover packet of chinese food hot sauce (basicly sweet chili sauce i believe) mixed with creme freche..really good & works very well with fishcakes too..adjust hotness to suit!

I am not a lover of salmom so I eat it begrudgingly 2x per month. Not great but the price is very high. I cook in a steamer bag with chopped dill and spicy mustard, not bad that way. Also, great o cal flavor a tablespoon of dill pickle relish

Not a sauce, but an alternative is to wrap a slice of pancetta round it, and bake. Very tasty.

One of my regular fast day dinners is salmon with watercress sauce. I cook up half a chopped onion, some garlic a bunch of watercress and half a chicken stock cube. Blitz it up thicken with cornflour - 3-4 teaspoons and add some 0% greek yoghurt, fromage frais or low fat creme fraiche. It's slightly different every time but comes out at about 25 cals a large serving.The sauce is nice over the veg as well

I would go for a yoghurt dill sauce.. i do it from my head but here is a real recipe, and it happens to be with salmon
http://www.stonyfield.com/recipes/salmo ... dill-sauce
recipe is 440 calories

actually i just bought fish for tonight but its feast day so will go with it panfried with butter and garlic (and a tossed salad from the garden) im hungry already

I would go for a yoghurt dill sauce.. i do it from my head but here is a real recipe, and it happens to be with salmon
http://www.stonyfield.com/recipes/salmo ... dill-sauce
recipe is 440 calories

actually i just bought fish for tonight but its feast day so will go with it panfried with butter and garlic (and a tossed salad from the garden) im hungry already

I made the sauce last night with fish fillet. Simple and yum. Would be better with fresh dill. i used dried.

This was my go-to salmon recipe when I still ate meat! And it's especially good when you want to impress company. The sauce is divine, and I still make it, but usually to pour over veggies and rice!
Ingredients
Water for sautéing
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 Tbsp fresh thyme leaves, chopped
2 teaspoon freshly grated lemon zest
The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
2 Tbsp of capers, drained
1 teaspoon of chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets

1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat. Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute. Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.

2 Add 1/3 a cup of white wine - a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer. Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low. Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.

Yield: Serves 4.

Salmon with a sauce made of pan drippings, maybe a touch of white or red wine or chicken broth, garlic, ginger, balsamic vinegar, soy and maybe a touch of Tapatio salsa to give it some kick. Really tasty!

Rub it in grated ginger, garlic, lime juice, coriander and tamari for 20 mins before baking.