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 Teriyaki
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 vinegar (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 vinegar/oil/soy sauce
1 lb Salmon
About 2 Tb olive oil
About 2 Tb soy sauce or tamari
About 2 Tb good vinegar (balsamic is great but wine or rice vinegars are good
too)
Fresh herbs laid 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.
(posted to rec.food.recipes 1/98)
