Wild caught salmon is a staple around here. We enjoy salmon about twice a month thanks to the unending supply from my folks. If you haven't tried this sauce I encourage you to give it a go. I know the ingredient list looks wacky but something amazing happens when all the flavors combine!
- 1 cup butter
- 8 cloves of garlic, minced
- 1/2 cup soy sauce
- 1/4 cup mustard
- 1/3 cup ketchup
- 1 lemon juiced
- 2 dashes of worchestershire sauce
Mix all ingredients in a saucepan over low/medium heat. Stir continuously and serve when hot (about 10 minutes).
Sauce serves 2 pounds of salmon.
Yup, this is a salmon filet. It's an ivory king salmon & quite frankly I don't know why some kings have white flesh. I found this informative article from the Seattle Times. It offers various theories why a mere 1 out of 100 king salmon are ivory. Included in the link is Oceanair's Ivory King Salmon with Chantrelle Recipe.