Recipe from the Thermador Taste of America Cookbook
Washington salmon is delicious indeed, and it is featured fabulously in this simple, Asian-tinged recipe. Lyne uses ponzu (a citrus soy sauce) as well as ketchup, Worcestershire sauce, ginger, mustard, and garlic in her marinade. Try the fish with basmati rice, an Asian-style noodle salad, or cole slaw.
Lyne B. Erving
6 tablespoons (¾ stick) butter
6 tablespoons ponzu (citrus soy sauce)
¼ cup ketchup
2 teaspoons grated peeled fresh ginger
2 teaspoons dry mustard
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
6 8- to 10-ounce salmon steaks
Fresh parsley sprigs
Preheat oven to 350°F. Melt butter in heavy medium
saucepan. Stir in next 6 ingredients and bring to
simmer. Set salmon steaks in glass or ceramic
baking dish. Pour sauce over. Bake until salmon is
just opaque, about 15 minutes. Place 1 salmon
steak on each plate. Garnish with parsley and lemon.
Serve with white wine, such as Sauvignon Blanc.