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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.

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