I thought I'd do a little experimenting in the kitchen today, so I made some poached salmon with a creamy cilantro lime sauce, and broccoli and rice for the sides. All in all I'd say it was pretty good. The cheese sauce was a little strange (mozzarella makes a very stretchy "sauce") but it was well-received.
- 3 Tbsp grass fed butter
- 2 Tbsp flour
- 1 C. raw whole grass fed milk
- 1 C. shredded cheese
- (optional) a splash of dry white wine
Normally, I use either cheddar (in which case I substitute beer for some or all of the milk) or swiss for the cheese in this sauce. This time I used mozzarella as an experiment because it was the only cheese available. As you can see, it's not really a "sauce" any more...
Creamy Cilantro Lime Sauce:
- 2 egg yolks (from pastured hens)
- 3/4 C. raw whole grass fed milk
- 1/4 tsp sea salt
- Juice of 1-2 limes, to taste
- 1/4 C finely chopped cilantro
- Three serving-sized wild caught Alaskan sockeye salmon fillets
- 2 Tbsp grass fed butter
- 1/2 C. dry white wine
- 1/2 tsp dry dill
- 1 Tbsp finely chopped cilantro
Drizzle the cilantro lime sauce over the salmon fillets and the plate, then dish up the broccoli and rice. The cheese sauce is perfect on broccoli, and the rice just needs a little butter and some sea salt.