i am looking for a sauce that is light for salmon or some type of delicate fish...im not sure if its salmon or not yet that i will be using but i do not have ideas....i was thinking that maybe i could do a celery sauce with the salmon and i did try it out sorta but i do not have a good recepie for celery sauce....anyone???
um....also if you have other ideas for any types of fish and sauce please let me know ....i would appriciate it....i have to have something written down by this friday....please and thank you for all your suggestions

Traditional flavors that pair well w/ salmon are dill, cucumber, light fruity wines- and fruit itself.

So a dill hollandaise or a light dill champagne sauce would be lovely.

Or a chilled cuke-dill sauce made w/ half-yogurt/half-sourcream... kind of tzadziki-style as with gyros...

Or my personal favs- just top the salmon w/ a dab of Alfredo Sauce or Mornay and sprinkle a few blackberries on as garnish! OR make a sweet/savory barbecue sauce w/ caramelized onions, store-bought peach preserves and a dash of soy sauce and cayenne.

Ginger-Honey Glazed Barbecued Salmon

1/3 cup honey
1/3 cup low-sodium soy sauce
1/3 cup rice vinegar
2 cloves garlic, crushed
1 tablespoon freshly grated ginger
6 salmon fillets, 4 to 6 ounces each

1. Combine the honey, soy sauce, vinegar, garlic and ginger in a small saucepan. Cook over high heat until the mixture reduces by half. Let cool.
2. Spray the grill grate with non-stick spray (or oil it well) and preheat the grill to medium-high.
3. Season the salmon fillets with salt and pepper. Brush them on both sides with the honey mixture.
4. Grill the salmon on each side until it is cooked through, about 4 to 6 minutes per side, depending on thickness.
5. Drizzle the salmon with the remaining honey mixture and serve.

Grilled Salmon Fillets with Creamy Horseradish Sauce

Sauce:
3/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon soy sauce

Salmon:
Nonstick vegetable oil spray
3 tablespoons vegetable oil
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 small garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
6 (1-inch-thick) salmon fillets (each about 6 ounces)

For sauce:
Mix all ingredients in small bowl. Season with salt and
pepper. (Can be made 1 day ahead. Cover and chill.)

For salmon:
Spray grill rack generously with nonstick spray. Prepare
barbecue (medium-high heat). Whisk oil, horseradish, soy sauce,
garlic, salt, and pepper in another small bowl. Brush oil mixture
over both sides of salmon fillets. Grill salmon just until opaque in
center, about 4 minutes per side. Transfer salmon to plates. Serve
with sauce.

Salmon in Tomato Cream Sauce

1 - 2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)
4-6 salmon fillets, grilled, broiled, sauteed, or poached

Combine the tomatoes, cream, anchovy paste, salt, pepper, and optional hot sauce in a saucepan and bring to a boil. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes. Spoon over cooked salmon. Serves 4 to 6.