Does anyone have a (relatively) quick and easy sauce to go with salmon? I've recently taken over a B&B in Scotland and am not overly confident with fish, but salmon is a must for any menu in the Highlands. I'm now happy with a recipe which steams salmon with white wine, parsley and lemon slices in foil, but the leftover juices are a bit too thin to call a sauce. Tried to make hollandaise last night but, without a processor and against the clock, it wasn't a great success! Nothing too exotic, please, as I need to appeal to a wide variety of tastes. Cheers!

What about a basic white sauce with fresh parsley. I make up the roux add the milk and stir in fresh parsley, also do this for a sauce in pies such as chicken and ham or salmon and broccoli.

Beurre fondu is light but quite rich, Allemande is fairly straight forward and can be adapted in many ways. Salsa Verde is simple to make, or if serving cold cucumber, with equal amounts of yogurt or sour cream and mayonaise with chopped dill is very good.

Thicken your resultant juice with some double cream or creme fraiche and chuck in a handful of herbs (dill, parsley, lemon balm etc would all be good.)
Another lovely one is sauce vierge (can't remember the spelling) but its finely chopped veg - tomato, red pepper, spring onion, garlic, olives, capers and herbs warmed through in a lot of olive oil and lemon juice (or something like this mixture - don't think it matters too much what you put in or miss out).

I do the same as you cep with the cream, it is really nice and very simple

I agree with cep and Honey, reduce the juices with some white wine, add some cream and any fresh herb (dill is nice with salmon), you also may think about adding some baby prawns to the sauce - adds a bit of "poshness". Actually, on that note, I ate out the other evening and had chargrilled rainbow trout stuffed with prawns and garlic butter - now that adapted could work with any fish. Good luck, and whats your b&b called?

Thanks - lots of great ideas there! I like the idea of the baby prawns. I'm also playing with a recipe for chicken stuffed with haggis, with a whisky sauce - would you eat it if you saw it on the menu? If you search for "The Braes" via Google, we're no.2 on the list!

I had a great meal in a local pub where a gently poached fillet was sitting on top of a veg 'stir-fry' of smallish-cubed courgettes, leeks, cellery and baby prawns, with herbs and I believe with some white wine and cream/creme fraiche for a bit of sourness. I loved the combination.
Otherwise, I also like Russian Steamed Salmon with Sorrel & Spinach Sauce (could be just Spinach if sorrel not available). marinade salmon steaks for an hour in lemon juice, capers, olive oil & b.pepper. Then steam for 6-7 mins. For the sauce scald 2 parts sorrel & 1 part spinach in boiling water for 2 mins and mince in a food processor with a little (1/3 part) whipping cream. Combine remaining 1 2/3 part of cream with 1/2 parts dry white wine and boil reducing by half. Add greens and cook for further 2 mins. Whisk in some butter if desired and lemon juice and b.pepper/salt to taste.

I have actually had chicken stuffed with haggis, and yes it did have a whisky sauce. It was in the Thistle Hotel at Aberdeen Airport and was absolutely scrummy!

The problem with the haggis this time of year is catching the critters!

lol

Well apparently a new humane trap has been invented, doesn't hurt the haggis in the slightest, all you have to do is bait it with its favourite food, fish finger sandwiches.

Most Haggis hunters will leave the wee yins, due simply to their size, but when attacked by other predators, they are still able to emit the bagpipe like sound, which again has the effect of very quickly clearing the surrounding area of all predators, and attracting other Haggis to the scene. This results in a very low infant mortality rate, with most wee yins actually making it to adulthood.

I would definately eat chicken with haggis stuffing.... how wonderful, as long as the chicken doesn't dry out too much. How you make a whiskey sauce missy? And do you think it would go with steak? I have some aberdeen angus in the fridge mooing!

I would definately eat chicken with haggis stuffing.... how wonderful, as long as the chicken doesn't dry out too much. How you make a whiskey sauce missy? And do you think it would go with steak? I have some aberdeen angus in the fridge mooing!

As a variation on the addition of cream, herbs to the cooking juices as previously mentioned, you could whizz some tinned asparagus to a puree, add that to the juices & mix well, then carry on with some cream (though less would be needed) etc. Add a bit of white wine or fish stock if it needs thinning. Makes a nice 'asparagus sauce', which you could pour partly on the salmon piece and partly on the plate or a little on the salmon and the rest on the side in a jug.
Second idea, less of a sauce, more of a marinade (works especially well for farmed salmon, which I do hope we only buy as organically farmed, everybody out there .....).
1 part balsamic vinegar to two parts soy sauce - marinate each side (should be skinless) for about 15-20 mins, then cook on very high heat - it really sizzles and the outside of the fish goes quite dark and crispy. Really cuts through the fattiness of farmed salmon. Serve 'as is' with a wedge of lime or lemon and decorated with some coriander leaf or basil. Good luck with the B&B.