Dave's Sour Cream/ Orange Marmalade sauce for Teriyaki Atlantic Salmon

Sour Cream/ Orange Marmalade sauce for Teriyaki
Atlantic Salmon ...

- Recipe by David Knittle - copyright Aug. 15, 2017

The sauce goes over the cooked Teriyaki Skinless
Atlantic Salmon. The sauce is not cooked with it.
This is my recipe for Sour Cream/ Orange Marmalade
jelly sauce for skinless Teriyaki Atlantic Salmon.

(Note: sauce can be for plain cooked salmon.)


- 1/2 cup Knudsen sour cream.

- 4 teaspoons Marmalade jelly.

- Dash of Sage.

Note: For this sauce taste for sweetness as you
add the Marmalade to the sour cream. Do not make
too sweet. Create a balance. Sweetness should not
dominate.

Mix all in ingredients in a bowl.

Heat the mixture in microwave and pour on the
finished/cooked dish of salmon.

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Recipe for the Teriyaki skinless Atlantic salmon
(The Teriyaki salmon recipe is my best friend's Dad's
recipe:
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- Two tablespoons Olive oil.

-1/2 cup water.

- 1/2 lb - l 1b. skinless Atlantic salmon (color added).

- 1/4 cup sodium free Kikkoman Teriyaki sauce.
If use regular Teriyaki, use
a small amount to keep the salt flavor down.

1) In a stove top pan brown two fillets of skinless Atlantic
salmon (color added is best)in olive oil.

2) Turn over fillets when browned.

3) Add sodium free Teriyaki sauce and water. (Do not
add too much Teriyaki sauce)

4) Cook salmon 10 min. with lid on. Regularly check for
doneness, do not over cook.

In microwave heat the sour cream/marmalade sauce,
serve over salmon.