At Dubz BBQ, we know you’d probably love to eat here every day… but that’s just not always possible.
So Chef George decided to share a few of his kitchen secrets with you so you can bring a little Dubz flavor into your own home.
In this edition of Tips from the Chef, George shows you how to make one of Dubz’s seasonal favorites — a grilled salmon dish served over ginger fried rice and topped with a rich lemon garlic cream sauce.
This dish is a popular special during Lent season, but it’s so good you can make it any time of year.
You can watch the video here
Let’s get cooking.
Every great sauce begins with building layers of flavor.
Start by melting ¼ stick of butter in a pan over low heat. Once the butter is melted, add:
Don’t worry about chopping everything perfectly. Since the sauce will be blended later, the goal is simply to cut the ingredients into smaller pieces so they cook faster.
Season the mixture with a little salt and black pepper and let everything simmer. As the onions and garlic cook, they release natural juices and oils that build the foundation of the sauce.
The longer they cook gently, the deeper the flavor becomes.
Once the onions and garlic start to caramelize slightly, you’ll notice browned bits forming on the bottom of the pan. That’s flavor — and we want to capture it.
Add 8 ounces of Pinot Grigio wine to the pan. This process is called deglazing.
The wine lifts the browned bits off the pan and blends them into the sauce. As the mixture cooks, allow the wine to simmer and boil so the alcohol burns off.
If you skip this step, the sauce may taste too strongly of wine. Letting it simmer ensures you keep the flavor without the sharpness.
Once the wine has reduced slightly, add:
1½ quarts of heavy whipping cream
Stir everything together and allow the sauce to come to a gentle boil. All of the flavors from the onions, garlic, dill, and wine will begin to combine into a rich base.
But we’re not done yet — now we need to thicken it.
A roux is one of the simplest cooking techniques, but it makes a big difference in sauces.
A roux is simply butter and flour mixed together to create a thickening agent.
In a separate pan:
Remember a key rule in cooking: you can always add more, but you can’t take it away.
Add flour gradually until the mixture reaches a slightly thick, paste-like texture.
Once the cream sauce begins boiling, slowly whisk the roux into the sauce. Continue mixing until the sauce thickens.
After thickening, blend the sauce to create a smooth lemon garlic cream finish.
At Dubz BBQ, Chef George uses wild-caught, non-GMO salmon for the best quality and flavor.
Even though the salmon arrives portioned and frozen, it’s still a high-grade product that cooks beautifully.
The seasoning is simple.
Just add Old Bay seasoning.
George grew up in Maryland, where Old Bay is a staple in seafood cooking. The seasoning enhances the salmon without overpowering it.
Heat a pan with olive oil until it’s very hot. A hot pan helps create a nice sear and prevents sticking.
Place the seasoned salmon into the pan and cook until the fish develops a golden exterior while remaining tender inside.
Because salmon cooks quickly, keep an eye on it so it doesn’t overcook.
Now it’s time to plate the dish.
Start with a base of ginger fried rice. Place the grilled salmon on top, then finish the dish with a generous drizzle of the lemon garlic cream sauce.
The result is a perfect balance of flavors:
It’s simple, flavorful, and restaurant-quality.
We love sharing these tips so you can enjoy great food at home.
But whenever you’re ready to take a break from the kitchen, Dubz BBQ is always here for you.
Stop by and see us for amazing BBQ, seafood specials, and a welcoming atmosphere that brings the community together.
And who knows — the next Tips from the Chef might just feature another one of your favorite Dubz dishes.
