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Author Notes: This vaguely Asian-inspired fish marinade and basting sauce comes from my friend Irwin, a well-traveled and soft-spoken Renaissance Man who's also an excellent chef. This sauce can be used as a marinade, as a basting sauce, and as a finishing touch for the fish, passed table-side. - CottageGourmet
Makes about 1 cup of marinade
- 1/3 cup soy sauce
- 1/4 cup canola oil, or other mild-flavored oil
- 2 tablespoons sesame oil
- 2 tablespoons dry sherry
- 2 tablespoons honey
- 1 teaspoon lemon juice
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced or pressed
- 2 scallions, including tops, thinly sliced
- Whisk all ingredients except scallions until combined. Add scallions at the end & stir gently.
- This recipe was entered in the contest for Your Best Salmon