Salmon in soy mustard wasabi sauce
The other night I cooked some salmon. I wanted to do something different with the sauce, and I succeeded. It wasn't what I hoped for, but I think I learned enough to make version 2 a lot better. I used:
Soy sauce
Wasabi tamari (mild)
Brown mustard
Horseradish
Wasabi (not much)
Crushed garlic
Diced ginger
A little chipotle powder
A few drops of lemon oil
The lemon oil is powerful and has a long tail, so I accidentally used too much. The sauce was heavier and more complex than I'd been aiming for. It was actually quite good by itself and raw, but cooking removed a lot of the subtlety, and it overwhelmed the salmon.
For rev 2 I'll skip the wasabi tamari, use less mustard, more horseradish (maybe) and less lemon oil. (The lemon oil is meant to highlight the ginger, btw.)
While working on the sauce I considered going in an entirely different direction and making a lemon / pepper / lime / chili sauce, maybe with Tabasco and/or chipotle. I might try that instead, when I cook the rest of the salmon.
Soy sauce
Wasabi tamari (mild)
Brown mustard
Horseradish
Wasabi (not much)
Crushed garlic
Diced ginger
A little chipotle powder
A few drops of lemon oil
The lemon oil is powerful and has a long tail, so I accidentally used too much. The sauce was heavier and more complex than I'd been aiming for. It was actually quite good by itself and raw, but cooking removed a lot of the subtlety, and it overwhelmed the salmon.
For rev 2 I'll skip the wasabi tamari, use less mustard, more horseradish (maybe) and less lemon oil. (The lemon oil is meant to highlight the ginger, btw.)
While working on the sauce I considered going in an entirely different direction and making a lemon / pepper / lime / chili sauce, maybe with Tabasco and/or chipotle. I might try that instead, when I cook the rest of the salmon.