Saddle up and say "howdy" to this simple but well-seasoned butter sauce. It's the perfect flavor enhancer for those ol' favorites, salmon and broccoli. Home on the range never tasted so good.
July 31 2017 recipe by Anne Aobadia, photo by Naomi Sherman, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Saddle up and say "howdy" to this simple but well-seasoned butter sauce. It's the perfect flavor enhancer for those ol' favorites, salmon and broccoli. Home on the range never tasted so good.
USMetric
4 servingservings
Ingredients
Salmon and broccoli
- 1½ lbs 650 g salmon, boneless fillet, cut into portion piecessalmon, boneless fillets, cut into portion pieces
- salt and pepper
- 1 tbsp 1 tbsp butter
- 1 lb (5 cups) 450 g (1.2 liters) broccoli
Cowboy sauce
- 7 oz. 200 g butter
- 1 (½ oz.) 1 (15 g) scallion, finely choppedscallions, finely chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- 2 tbsp 2 tbsp Dijon mustard
- 2 tbsp 2 tbsp fresh parsley, finely chopped
- 2 tbsp 2 tbsp fresh chives, finely chopped
- 1 tbsp 1 tbsp cider vinegar
- 1 tbsp 1 tbsp fresh horseradish, grated
- 1 tsp 1 tsp dried thyme
- 1 tsp 1 tsp paprika powder
- ¼ tsp ¼ tsp ground black pepper
- 1 pinch 1 pinch cayenne pepper
- 2 tbsp 2 tbsp heavy whipping cream
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Making low carb simple
Instructions
Season the fish with salt and pepper. Fry in butter for a couple of minutes on both sides, until the fish reaches your desired temperature.
Divide the broccoli into florets. Boil the broccoli in a pot with lightly-salted water until fork-tender. Drain and keep warm.
Melt the butter for the sauce in a saucepan over low heat. Add the remaining ingredients, except for the cream, and whisk together.
Before serving, whisk in the cream until the sauce thickens. You can also use an immersion blender at this stage.
Tip
If the sauce doesn't thicken you can use the same technique as when you make your own mayonnaise or our quick and easy hollandaise sauce.
1. Crack one egg into a high and narrow mixing bowl or large glass measuring cup or beaker.
2. While using an immersion blender in one hand, use the other hand to slowly pour the butter sauce into the bowl containing the egg (pour the butter in a thin steady stream while you keep blending).
Note that the lowest layer is supposed to get creamy before you bring up the blender to the next layer. The sauce is ready when it's thick and fluffy.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
19 comments
1
Emily
August 19 2017
Yet another fabulous diet doctor recipe! I love this site. I used Annie's horseradish mustard instead of the dijon and grated fresh horseradish.
- 4 comments removed
6
Jeremy
May 18 2018
The thyme amount was a little overpowering, but otherwise the dish came out great.
7
Kevin
May 20 2018
My sauce split but it came back together when I added a little more water and whisked again. I whisked with a fork in the end as the oil was splashing everywhere. It was so delicious with the salmon and broccoli and really satisfying. Thanks Diet Doctor!
8
Susie
June 13 2018
Ok this was delicious and filling. To overcome the sauce separating, I used my stick blender and whizzed it into an emulsion which held together beautifully. Whisking did nothing!
9
Carl
November 19 2018
I had the same problem with the sauce not coming together. I've tried whisking, stick blender, begging. Nothing worked. My wife however decided to add heavy whipping cream. That did the trick.
10
Karen
February 25 2019
The trick that worked for me is very low heat on the butter. Don’t let it bubble or brown. Great recipe!
- 1 comment removed
12
Rasul
June 14 2019
This was yummy
13
Laura
June 26 2019
Sooo good even without the horseradish, thyme, and chives that I didn’t have. Also used dry parsley. Mis-read scallion as shallot, too. And cooked the salmon in bacon/butter yumminess. Five stars.
- 3 comments removed
17
Amelia marks
August 27 2019
I just dumped all the sauce ingredients into the pan and heated on low, whisking as the butter melted. Came together beautifully.
18
Susie
August 27 2019
Not going to bother with the sauce this time. I’m just going to pour over 1 tablespoon of olive oil with a splash of red wine vinegar, salt and pepper.
19
Kimberly
September 6 2019
My sauce wouldn't come together, as noted above. BUT, it was still a hit. My younger son and I are the only ones who like salmon, so I make this on nights where only the two of us are home. I wish I'd read the comments first, but the taste of the sauce was excellent.
- 1 comment removed
21
Chantal Shambrook
September 29 2019
I simply added heavy cream and it turned out perfect!!
- 1 comment removed
23
Linda
October 15 2019
I had no problem making the sauce, thanks to reading the success/failure. I used cold butter and added all the rest ingredients then started whisking over medium low heat. And it all came together in a stainless steel sauce pan. Oh! It was yummy😋
- 1 comment removed
25
Barbara Hein
November 13 2019
So delicious, with the previous comments about the sauce separating I added about 1/2 tsp of xanthan gum as a thickener and 1 tsp of curry... will definitely make this again..
If you have never tried curry with salmon, I totally recommend it 😊26
Christy
January 16 2020
I had no trouble with the sauce coming together. I did whisk in 1/4tsp of xantham gum as on reviewer suggested, though. It looks nothing at all Iike the picture, tho I’m sure if I left out the paprika it probably would. Instead it’s a deep, brownish/red sauce. Tasty tho. Next time I’ll half the ACV as it was a bit too strong for me. Otherwise, pretty flavourful.
- 3 comments removed
30
Jill Wallentin Team Diet Doctor
January 13 2021
Hello there!
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!
31
shirley
June 23 2021
I love that you can pick your portion size and it will adjust your recipe.
Reply: #32
32
Reply to comment #31 by shirley
Kristin Parker Team Diet Doctor
June 23 2021
I love that you can pick your portion size and it will adjust your recipe.
Thank you for your feedback! We know that our members may be cooking for 1 to 8 or more so we try to accommodate that as much as possible!
33
Judi
January 15 2022
What kind of paprika would you recommend? Hot or Hungarian style sweet?
