We Figured Out The 57 Best Burger Recipes Ever So You Can Get To Grilling

sauce for salmon :: Article Creator

LETS' EAT AWESOME SAUCE

Saying goodbye to summer with a final cookout over Labor Day? Yours won't be the only grill sending the tantalizing aroma of chicken or beef through the bushes and over fences this holiday weekend.

Labor Day is the second-most popular day for grilling after July Fourth, according to the Hearth, Patio & Barbecue Association. So chances are, if you're getting together with family or friends for an end-of-season party, someone will be hunched over a charcoal or gas grill preparing lunch or dinner.

Which begs the question: Which of the world's countless sauces is best to slather on burgers, ribs, steak and/or chicken?

Everyone has their favorites, of course, but there are a few golden standards every cook should have in their repertoire to enhance the flavor of grilled foods. Hamburgers and hot dogs, for instance, call for special sauce — that sweet and piquant mix of ketchup, mayo, mustard and pickle relish that makes a Big Mac such a guilty pleasure.

And what barbecue is complete without a tangy-sweet barbecue sauce?

This time of year, with fresh herbs so readily available at farmers markets, I'm also partial to a garlicky chimichurri. The Argentine version of pesto, this bright, uncooked green sauce combines fresh parsley, cilantro and oregano with garlic, olive oil and a touch of vinegar for an acidic tang. You also can add red pepper flakes for a hint of spice if you're so inclined. It's terrific on grilled meats like flank steak or ribeye.

We dish up five essential sauces that can be used to baste meat or poultry cooked on the grill — and in one case, fish — or be used as a condiment or dipping sauce when serving. All take just a few minutes to prepare and can be kept in the fridge for a few days, allowing you to whip them up in advance or, better still, enjoy with a second meal after your guests have headed home (whew!) for the weekend.

Creamy mustard sauce

This creamy sauce made with two types of mustard will add an elegant touch to grilled fish. Great on chicken, too.

2 teaspoons olive oil

¼ cup minced shallots

3 tablespoons brandy or cognac

1 cup heavy cream

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon fresh thyme

1 tablespoon prepared horseradish, optional

Salt and freshly ground black pepper

1. Add olive oil to a medium skillet set over medium-low heat and cook 2 to 3 minutes or until shallots have softened.

2. Remove from the heat and add the brandy and/or cognac; stir. Return pan to heat and continue stirring to deglaze the pan. Cook an additional 2 to 3 minutes or until the liquor evaporates.

3. Add heavy cream, and bring to a simmer. Cook, whisking constantly and adjusting heat as needed to maintain a simmer, until sauce is thick and coats the back of a spoon, 4 to 8 minutes.

4. Reduce heat to medium-low, stir in mustard and thyme and simmer, whisking constantly, for 2 minutes more.

5. Season to taste with salt and pepper and serve warm. Gretchen McKay, Post-Gazette

Tangy-sweet barbecue sauce

This simple, quick-cooked sauce goes beautifully with chicken and pork. Use both as a mop and on the side as a condiment.

1 cup ketchup

2 tablespoons brown sugar

1 tablespoon apple cider vinegar

1 tablespoon hot sauce

1 tablespoon Worcestershire sauce

1 tablespoon barbecue rub

1 tablespoon mustard

½ teaspoon each garlic and onion powder

1. In saucepan over medium-low heat, stir together ingredients until well combined. Simmer for 5 to 10 minutes and use immediately or transfer when cool to an airtight container and store in refrigerator for up to a month. Gretchen McKay, Post-Gazette

Sweet chili hot sauce

Sweet, tangy and spicy all at the same time, this pink sauce goes well with grilled seafood and chicken; you also can use it as a marinade for grilling or a dip for finger foods.

½ cup rice vinegar (or white vinegar)

½ cup plus 2 tablespoons granulated sugar

¼ cup water

3 tablespoons fish sauce

2 tablespoons sherry (or cooking sherry)

3 cloves garlic, minced

½ to 1 tablespoon red pepper flakes

1 ½ tablespoons cornstarch

3 to 4 tablespoons cool water

1.Combine ingredients except cornstarch and water in a medium saucepan. Bring to a rolling boil, then reduce the heat to medium and let boil for 10 minutes, or until reduced by half.

2. While the mixture is boiling, dissolve cornstarch into the cool water in a small bowl.

3. Reduce the heat to low and add cornstarch-water mixture. Stir to incorporate and continue stirring and cooking until the sauce thickens, about 2 minutes. Then remove from the heat and taste-test. Pour sauce into a small bowl or jar and serve as a condiment, dip or marinade. Thespruceeats.Com

Chimichurri sauce

Fresh and garlicky, with just a touch of heat from minced chili pepper, this green sauce is terrific spooned over grilled steak. Be careful not to over-process it into a paste in the food processor; you want the herby sauce to have some texture. If you have leftovers, mix with Greek yogurt as a dip.

1 cup packed fresh flat-leaf parsley leaves

¾ cup packed fresh cilantro leaves

¼ cup packed fresh oregano leaves

¼ cup red wine vinegar

6 cloves garlic

½ fresno or jalapeño pepper, stemmed

Salt and freshly ground white pepper

½ cup plus 2 tablespoons extra-virgin olive oil

1. In a food processor, combine parsley, cilantro, oregano, vinegar, garlic, jalapeño, 2 tea-spoons salt and ½ teaspoon pepper.

2. While pulsing the food processor, drizzle in ½ cup of the oil until the mixture becomes a creamy yet slightly coarse sauce. Transfer the chimichurri sauce to a bowl. Adapted from joseandres.Com

Burger special sauce

This homemade burger sauce takes just minutes to prepare, with ingredients you already have in your fridge. It's also quite tasty as a dipping sauce for fries or as a substitute for mayo in deviled eggs.

Yield: About 1 cup

1 cup mayonnaise

½ cup ketchup

1 tablespoon sweet pickle relish, with juice

2 teaspoons granulated sugar

1 tablespoon white vinegar

1 teaspoon ground black pepper

1. In a small bowl, whisk together all of the ingredients.

2. Serve right away on hamburgers or as a dipping sauce for chicken. It will keep refrigerated, covered, for up to 1 week. Gretchen McKay, Post-Gazette

Seared Salmon With Chilies, Pickled Ginger And Snap Peas: Asian Seasonings Simplify Weeknight Salmon

Seafood starts out simple. It cooks fast and typically neither requires nor is improved by elaborate seasoning strategies.

But getting the flavors and texture right does require some thought. Happily, we had a world of options from which to draw inspiration.

For this recipe from our book "COOKish," which limits recipes to just six ingredients without sacrificing flavor, we turn to Asian pantry staples for bold flavor paired with ease.

Briefly marinating salmon fillets in soy sauce both seasons and helps with browning. The sharp notes of sliced fresh chilies and pickled ginger (the type served with sushi) offset the fattiness of the fish. Snap or snow peas add color and crunch, and also turn this into a one-pan meal.

When shopping, try to choose salmon fillets of the same thickness so they all cook at the same rate. This recipe yields medium-rare salmon (the centers are 115°F to 120°F); if you prefer yours a little more cooked through, after flipping the fillets, leave them in the pan for a minute or two longer.

Seared salmon with chilies, pickled ginger and snap peas

Start to finish: 40 minutes (25 minutes active)

Servings: 4

Ingredients:

Four 6-ounce center-cut salmon fillets (1 to 1¼ inches thick)¼ cup plus 1 tablespoon soy sauceGround black pepper1 tablespoon neutral oil8 ounces sugar snap peas OR snow peas, trimmed2 Fresno OR jalapeño chilies, stemmed, seeded and thinly sliced½ cup chopped fresh mint OR thinly sliced scallions¼ cup drained pickled ginger, chopped

Directions:

In a pie plate, marinate the fillets, skin up, in ¼ cup soy for 15 minutes. Remove the fillets, pat dry and sprinkle with pepper. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the salmon skin up, reduce to medium and cook until well browned, about 6 minutes. Flip, cover, reduce to low and cook for 6 to 8 minutes. Transfer to a platter. Add the peas and chilies to the pan and cook over high, stirring, just until the peas are blistered. Off heat, stir in the mint, ginger and remaining 1 tablespoon soy sauce, then pour over the salmon.

Optional garnish: Toasted black or white sesame seeds OR chili oil

Get more recipes and dinner ideas from The Washington Times food section.

Tabasco- And Gochujang-Cured Salmon Poke Bowl

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Read the original article on Purewow.

Thanks to scorching temps, we're still deep in our no-cook era. In case you're bored of Caesar salad, charcuterie and your girl dinner of choice, we suggest trying the Tabasco- and gochujang-cured salmon poke bowl from Lara Lee's new cookbook, A Splash of Soy: Everyday Food From Asia. As long as your rice is already prepared, the only "cooking" you'll need to do is douse spinach with boiling water to wilt it.

"[Poke] was prepared by Hawaiians long before the arrival of westerners," writes Lee. "Freshly caught fish was cut into cubes and combined with sea salt, seaweed and candlenuts. Over time the dish evolved, with the introduction of soy and toasted sesame oil by Japanese and Chinese immigrants."

Her take on the dish stars a spicy, vinegary marinade concocted from pantry staples. The zingy sauce cuts right through the salmon's rich, fatty flavor. If you'd rather not spring for sashimi-grade salmon, substitute smoked salmon. Or if you're vegan, use meaty mushrooms, sticky tempeh or crispy tofu in fish's place.

Watermelon Poke Bowls

1,023 calories

48g fat

104g carbs

45g protein

4g sugars

Salmon

10 ounces sashimi-grade salmon, cut into ¾-inch cubes, or smoked salmon cut into ¾-inch strips

1 tablespoon Tabasco

1 tablespoon toasted sesame oil

¾ teaspoon gochujang paste

1 teaspoon sesame seeds, preferably toasted

Poke bowl

½ red onion, thinly sliced

Flaky sea salt, to taste

1 tablespoon and 1 teaspoon soy sauce divided, plus more for serving

2 teaspoons toasted sesame oil, plus more for serving

½ teaspoon granulated sugar

3 ounces baby spinach (about 3½ cups)

3¼ cups cooked white rice

1 avocado, cut into ¾-inch cubes

2 tablespoons crumbled crispy seaweed (such as nori sheets or seaweed flakes)

1 teaspoon sesame seeds (preferably toasted)

Shichimi togarashi, to taste (optional)

Tabasco, to taste

1. Mix the cubes of salmon with the Tabasco, sesame oil, gochujang and sesame seeds. Let stand for 5 minutes to cure before serving.

2. Put the red onion in a small bowl and season with flaky sea salt, then let stand to soften the rawness of the onion while you prepare the other ingredients.

3. Stir the soy sauce, sesame oil and sugar in a small bowl until the sugar has dissolved, then set aside.

4. Put the spinach in a heatproof bowl, boil a kettle and pour the boiling water over the spinach. Let wilt for 2 minutes, then drain.

5. Divide the cooked rice between two serving bowls. Place the cured salmon on one side of the bowl, then arrange the avocado, spinach, red onion and crispy seaweed. Garnish with the sesame seeds and shichimi togarashi, if using.

6. Drizzle the soy-sesame sauce over the two bowls to serve. Serve with soy sauce, Tabasco and sesame oil on the side for extra drizzling.

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