It’s no secret I love salmon, especially grilled salmon. But the usual flavors (terriyaki, dry rub, etc.) weren’t what I was in the mood to eat for dinner.
Luckily, that’s when J found this amazing horseradish recipe. We skipped the cream sauce because we didn’t have it on hand, but using this as a marinade was delectable!
3 tablespoons oil (we used olive)
1 tablespoon prepared white horseradish
1 tablespoon soy sauce
1 garlic clove, minced
salt & pepper
Cedar plank (soaked in water for at least 45 minutes)
Heat grill. Mix marinade ingredients, brush on both sides of salmon. Put salmon on cedar plank. Grill about 5 minutes per side.
This was wonderful! The horseradish provided a bit of a kick and the rest of the ingredients made the salmon so tender. So much so that the skin didn’t stick to the cedar plank like usual. When we make this the next time, we’ll add more horseradish.
This is a copy recipe from an amazing steakhouse in San Antonio. We were lucky enough to have a friend work there and share the secret. While the marinade is great as a finishing sauce as well, the whole dish is better if the steak marinate in it overnight.
Filet Mignon for Valentine’s Day
- soy sauce about 3 tablespoons
- garlic fresh or powder to taste
- Fresh Ground Black Pepper
- Vodka about 2 tablespoons
Mix all the ingredients together in a cup or custard dish, wisk to combine with a fork. Pour 1/2 the mixture over the filet. Let marinate for at least an hour. Once coals are hot (truthfully, J does this, so I’m not entirely sure of the actual grilling process), add filet. Baste with up to two tablespoon when you turn the meat. Cook to desired doneness. You should still have a little reserve marinade. Once you’ve removed the filet from the grill, pour the rest or use as a dipping sauce.
It takes a few times to get the proportions perfect to your taste, but once you do, you’ll never go back to plain old A-1 sauce again.