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Schwizze's Salmon with Sweet Italian Sauce Recipe


6 cups water

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon dried thyme, crushed

3 pounds salmon, cut into 2 1/2 inch cubes

2 (12 fluid ounce) cans/4 fluid ounce cans chicken bouillon (broiler or canning) liquid

2 large egg yolks

1 egg whites

1 tablespoon orange zest

1/4 teaspoon white sugar


In a large saucepan over medium heat, combine water, olive oil, garlic, basil, oregano, rosemary, salt, thyme and salt. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for 3 to 4 minutes. Stir in chicken bouillon and egg yolks. Bring to a boil, stirring again, for 5 minutes. Remove from heat and pour over fish in pan. Garnish with lemon juice. Chill loosely.

Remove foil from stream when opening foil. Brush salmon with clotted egg white, beating about once with fork to make an indentation to catch fish. Place on rack in large bowl. Cover loosely with foil and refrigerate overnight.

Preheat oven to 375 degrees F (190 degrees C).

Remove salmon from marinade. Drain and discard marinade. Heat 2 tablespoons olive oil in skillet over medium heat; stir in garlic, basil, oregano, rosemary and salt. Cook, stirring occasionally, for about 2 minutes.

Stir chicken bouillon into fish mixture; stir about once. Fry fish, turning once, until golden and fish is easily flaked with a fork. Drain on paper towels and serve.


juycutu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really like this recipe. I used olive oil instead of vegetable oil and added an extra drop of balsamic for flavor. I thought it was a little too bland so I added a whole bunch more than what it said and a lil more hot sauce than called for. I might try it again with just veggie broth. It was yummy.