Target Health Blog

Salmon Fillets with Creamy Green Grape Sauce

February 24, 2020

Target Healthy Eating

If you like salmon, then this is the dish for you. As good as any restaurant - delicious, quick and easy to make, if you have a food processor or blender. I spent a fair amount of time, getting the sauce just right. Give it a try; I'm positive you'll like it. Notice the (prebiotic) asparagus included.  It's delicious served with this fish and creamy grape sauce. ©Joyce Hays, Target Health LLC
We always buy very good quality salmon; even ahi salmon if we can find it, since we like our salmon nearly raw in the center. We like cooked salmon to just about melt in your mouth, along with a well seasoned sauce. My recipe seems to meet the requirements. Give it a try. ©Joyce Hays, Target Health LLC


1 Salmon fillet per person, clean and set aside

Sauce Ingredients

4 garlic cloves ground with 4 anchovies (in mortar & pestle: make paste)

1/2 cup sour cream (or cr?me fraiche)

1/2 cup Tofutti

2 Tablespoons chopped fresh chives, plus extra for garnish

2 teaspoons red onion, chopped

1 teaspoon fresh dill, chopped

1 teaspoon prepared mustard (out of jar)

1 teaspoon turmeric

1 cup fresh seedless grapes (red or green), cut in half

Coconut milk to thin sauce (or creme fraiche), if necessary

(Serve with crisp asparagus)

Use green or red grapes. I've used both. Either or you decide. ©Joyce Hays, Target Health LLC
Get your ingredients all lined up ©Joyce Hays, Target Health LLC.


  1. Do all your chopping, slicing, grinding, now.
Chopping the dill. (wonderful smell). ©Joyce Hays, Target Health LLC
About to chop chives. ©Joyce Hays, Target Health LLC
Grapes cut in half. ©Joyce Hays, Target Health LLC
  1. Clean the salmon, then set aside.
To clean, I squeeze some fresh lemon juice over any fish, let it sit for a few minutes, then wash with cold running water. ©Joyce Hays, Target Health LLC
Container of Tofutti. ©Joyce Hays, Target Health LLC
  1. Into a food processor or blender, add the sour cream and the Tofutti until well blended.

Add the chopped chives, red onion, chopped dill, mustard and turmeric. Mix very well until all ingredients are incorporated.

Add all sauce ingredients (EXCEPT GRAPES), to food processor and pulse until everything is well combined. ©Joyce Hays, Target Health LLC

Now add the grapes and stir.

With a spatula, scrape sauce out of food processor and into a pan. Add the grapes to the pan, stir and heat up. ©Joyce Hays, Target Health LLC
During one recipe experiment, I added the dill to pan and not to food processor. It really doesn't matter. ©Joyce Hays, Target Health LLC
Here sauce is just about ready to serve over the salmon. ©Joyce Hays, Target Health LLC
Extra well chopped chives, added as garnish. ©Joyce Hays, Target Health LLC
Oil the pan, then add salmon over high heat, to get the outside browned, but leave the inside, rare. Flip fish over and do the same high heat on the other side. Or, hey, cook the salmon exactly the way you like it. ©Joyce Hays, Target Health LLC

Finally, turn a medium flame on and warm up the sauce, while stirring all the time until it's warm enough to serve over the salmon.

Add a dollop of sauce on top of each serving of salmon and sprinkle a little of the dill on top. Include two or three asparagus spears with each serving. Don't over cook the asparagus.


Salmon served with grape sauce and (prebiotic) crunchy asparagus.

Asparagus was first cultivated about 2,500 years ago in Greece. “Asparagus“ is a Greek word, meaning stalk or shoot.

  • The Greeks believed asparagus was an herbal medicine that would cure toothaches and prevent bee stings, among other things.
  • Galen, a second-century physician, described asparagus as “cleansing and healing.“ Claims for medicinal benefits of asparagus persist to this day.
  • The Romans became great lovers of asparagus, and grew it in high-walled courtyards. In their conquests, they spread it to the Gauls, Germans, Britons and from there, the rest of the world

©Joyce Hays, Target Health LLC

We learned from the sommelier at Daniel Boulud's, db Bistro, in Manhattan that a cabernet (2011) from Hall Vineyards in Napa Valley, was well suited to the fish we were ordering, as well as other seafood. We were told that this was the only cab that would pair well with salmon. We've used it ever since. ©Joyce Hays, Target Health LLC

Bon Appetit!

From Our Table to Yours

Have a Great Week Everyone!

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