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Salmon Adorned with All Purpose Flavorful Sauce
I plan out my cooking at the beginning of every week. Typically, I make one or two salad dressings, usually something pickled like red onions or pickled cucumbers, a batch of homemade mayo – sometimes flavored with spicy stuff and sometimes whirled with herbs – and often some kind of sauce to serve with any type of protein.
I happened upon Mark Bittman’s concoction a few weeks ago and quickly made it since I had all the ingredients in my fridge and pantry. That evening I went to a family dinner and cooked very plain baked salmon, then served this on the side for flavor. I was curious as to how it would be received. I need not have worried because the kids drizzled this on the salmon, on the orzo, on the veggies, on the salad…and my daughter asked me that night to send the recipe. Let me tell you people – this is a supreme compliment. She was surprised there was tahini in the sauce – she knew there was something sesame but the tahini is subtle.
It Might Not Be Much To Look At – But Take My Word For It … DELISH!
This is kind of a mash up of teriyaki and tahini sauce. Use it everywhere, keep it in the fridge and enjoy!
All Purpose Flavorful Sauce
Makes about 1¼ cups
Ingredients
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons tahini
- 2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 tablespoon chopped garlic
- Red chili flakes (optional, to taste)
Instructions
Combine all the ingredients. Use immediately. Or refrigerate for up to a couple of weeks.(Bring back to room temperature before serving).
