Recipe#10941

Title: Baked Salmon 03

From: Cyndi Norman cnorman@best.com 
 Newsgroups: rec.food.recipes 
 Subject: Baked Salmon with Sauce Variations 
 Date: 17 Jan 1998 14:50:03 -0700 
 Message-ID: <199801132339.PAA10376@shell7.ba.best.com> 

Start with about 1 lb salmon steaks (1" thick).  You can use more or less
 but adjust the recipes.  Don't layer them!  You can also use fillets or
 different sized cuts.
 The basic recipe is this: Mix sauce into a baking pan.  There should be
 enough sauce to coat the fish with some leftover to pour on fish or side
 dishes.  Coat fresh or defrosted fish with sauce on all sides and edges,
 lay fish in pan.  Bake at 350 until fish is done (will vary by cut but
 about 15 mins--check with a fork for flakiness).  All measurements are
 approximate.  Do what seems right to you and experiment.
 Recipe 1: Salmon Teriaki
 1 lb Salmon
 About 1 Tb cooking oil
 About 2 Tb soy sauce or tamari
 About 2 Tb mirin (a special Japanese sweet cooking rice wine)
 About 1 Tb rice vinagar (or lemon juice will work, or leave it out)
 Recipe 2: Mustard Sauce
 1 lb Salmon
 About 1 Tb cooking oil 
 About 2 Tb strong mustard (I like German mustard with horseradish in it; or
    use a good dijon)
 1/4 cup white wine
 A dash or two of soy sauce
 About 2 tsp fresh grated ginger (optional)
 Recipe 3: Basic vinager/oil/soy sauce
 1 lb Salmon
 About 2 Tb olive oil
 About 2 Tb soy sauce or tamari
 About 2 Tb good vinagar (balsamic is great but wine or rice vinagers are
    good too)
 Fresh herbs layed on top of fish as it cooks, in sprigs or chopped
    (rosemary, thyme, sage are all good)
 For a gingery version, add about 2 tsp fresh grated ginger
 All of these recipes work for fish besides salmon too.