Salmon Marinade
"I saw Ina Garten, "The Barefoot Contessa", put this amazingly simple but fantastic salmon marinade together on her TV show. Wake your fresh salmon steaks up with this one!"
- Ready In:
- 4hrs 5mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 3 fresh garlic cloves, minced
- 2 tablespoons Dijon mustard
- 6 tablespoons olive oil
- 3 tablespoons soy sauce
directions
- Blend all ingredients and marinate fresh salmon steaks for at least 4 hours.
- Broil the marinated salmon steaks for 7-8 minutes per side and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Im a huge Ina fan, and usually love all of her recipes, but this one I found to just taste like soya sauce (salty) and garlic. Missing a note. -
This is incredible! Much better than I could have anticipated. I made a stir fry with this recipe exclusively as my sauce, and it was very good.<br/><br/>I marinated it for about 20 minutes (not as long as i should have, I know) and fried my veggies and rice while i waited. Then I set them aside, fried the salmon until it was nearly done, then peeled the skin off and peeled the salmon into bits. Then I made a second batch of this marinade, and fried the veggies and salmon together in it until the salmon was done. It may not taste particularly Asian, but it makes a wonderful marinade. I wish I knew about this recipe sooner! -
Fantastic and easy to prepare. I grilled the salmon after marinating for about 4 hours. It was delightful!! -
This recipe is fantastic!! Went over well even with the non dijon fans in the house. The only change I made was I substituted Bragg's for the soy sauce as it has more flavour and less salt!
-
WOW! And I mean WOW! Absolutely yummy and easy! I actually had all the ingredients in my house (used jarred garlic...it's what I had!) Thank you for posting this! Definately a keeper!
see 1 more reviews
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
