This pungent, slightly tart sauce goes suprisingly well with salmon and does not overwhelm the fish’s taste. My mother-in-law obtained this recipe from my husband’s school cook book when he was a little boy and now we rarely like to eat our salmon any other way. It’s easy to make double and refrigerate half for the next time around. It works well on any fish.

Ready

• ½ lb butter or margarine
• 4 tbsp soy sauce
• 2 tbsp Dijon mustard
• Dash of Worcestershire sauce
• 1 clove of garlic, cut fine
• 4 tbsp ketchup

Set

• A pan
• A spoon

Go

1. Heat all the ingredients together in a pan.
2. Let the sauce cool.
3. Use as a basting sauce, then pour over the fish when you serve it, or serve it on the side.
4. Serves 8

What you should know

It’s handy to take the butter out of the fridge ahead of time - it’s much quicker to prepare the sauce when the butter is soft.