I bought some frozen wild caught salmon. I have bought the Walmart brand in the past and quit buying it because it started tasting fishy. blech =P So when I was buying a few things for baking today, I saw a different brand. I was pleasantly surprised by the taste - not fishy! yay.
Maybe not your typical Salmon dish, but it filled us up. You could use this cream sauce on many things. Chicken. Noodles. Veggies. etc. I used Jasmine Rice. I like to use it because it is easy to make and I like the way it cooks up. I've made rice so often, I don't need a timer. I usually stir once in the beginning, and then boil until most of the water is gone, which is about 10 minutes and I'll stir it again, and turn off the heat and cover with a lid and leave it on the burner and go about my business until I am ready to serve it up.
I put the four frozen pieces from the package in my toaster oven on 300, and let it cook for a bit until it was sitting in the fat (I guess you can call it). I put a little bit of butter on top of the fish and then sprinkled salt, lemon salt, pepper, pinches of garlic and onion powder, dill and Herbs de Provence. I let it finish cooking until it was tender and juicy and flaked apart.
1/4 Cup Butter
1 Good Size Clove of Garlic (I used one from the outside of the bulb) Pressed
1 T Flour (I use a GF Mix of flour)
1/2 Cup Raw Cashews
3/4 Cup Hot Water
1/2 Unsweetened Almond Milk
A few pinches of salt, pepper and Herbs de Provence
I used a Vita-Mix. 1/2 cup of Cashews, and 1/4 or so of Hot Water (to cover cashews), and blend until smooth, and then add the rest of the hot water to make a milk.
In a small sauce pan, melt butter on low heat and then press the garlic into the butter. Do not fry it, and do not get it too hot. Add the flour and stir. I did not let it cook into a roux, it's just liquidy. I added both milks and let it get a little thick and stirred in the seasonings. The longer it sits, the more flavorful it gets.
When we poured the sauce onto everything, we actually squeezed a LITTLE lemon on it, and it brought out a nice flavor.
A good accompaniment would be asparagus, broccoli, brussel sprouts, or just a simple side salad =
You can make this dairy free by using your butter alternative!