A Little Personal History:
Wanted to come up with a sauce that works well with Salmon and Tuna steaks, either as a marinade and/or sauce for grilling, sautéing, or baking. Let me know what you think.
Description:
| Categories: | Marinade, Sauce |
| Servings: | 1 ½ cup – 4 Salmon or Tuna steaks |
| Time: | – Preparation: 10 minutes – Marinade: 1 hour |
| Equipment: | Measuring cups and spoons, medium mixing bowl, whisk, glass container and top |
| Difficulty: | Easy |
Ingredients:
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup lime juice
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup Lars’s Champagne Mustard Sauce
- 2 Tbs chopped fresh basil
- 2 Tbs dried parsley
- 2 Tbs chopped garlic
- 1 Tbs coriander
- Couple dashes of Lars’s Scorching Hot Sauce
Procedure:
- In medium bowl, whisk all ingredients until well blended together.
- Store in glass container, tightly seal and refrigerate for at least 1 hour to marry flavors or until needed.
Advanced Preparation:
Tips, Notes, and Variations:
- As a general rule, marinade your fish steaks/fillets for 1 hour, and baste fish with marinade during grilling, sauteing, or baking.
