From cnorman@best.com Thu Jan 22 12:13:59 1998 Date: 17 Jan 1998 14:50:03 -0700 From: Cyndi Norman Newsgroups: rec.food.recipes Subject: Baked Salmon with Sauce Variations Followup-To: rec.food.cooking Request From: "Vondera" I love salmon but am lousy at broiling. Does anyone have any recipes for 'baked' salmon steaks or fillets? Thanks in advance Most of my fish preperation is by baking. It works well. See also my recipe a couple weeks ago for baked Maui Maui. Baked Salmon with Sauce Variations 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. Cyndi cnorman@best.com http://www.best.com/~cnorman/ ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.