It's Saturday night in Jerusalem, which means the grocery stores are closed until tomorrow morning. I have a lovely salmon filet in the fridge. I'm a good Midwestern/ Pennsylvania Dutch cook, and I've achieved some good results with Central and South Asian recipes. Thai, Korean, Chinese -- no experience.
The question: I have both soy and oyster sauce in my fridge, along with sesame oil, rice vinegar and the usual kitchen staples. Suggestions most welcome.
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