1/4 teaspoon salt to taste
1/8 teaspoon ground black pepper
1 tablespoon butter, at room temperature
2 tablespoons butter, melted
1/4 cup light corn syrup
2 teaspoons prepared Dijon-style mustard
1 teaspoon white sugar for garnish
4 fish fillets
In a large glass or metal bowl, mix salt and pepper. In a separate bowl, combine butter and mustard or margarine and mix well. Mix in corn syrup, mustard, sugar and corn syrup flavors. Sprinkle fish fillets on top of sauce, if desired. Let stand overnight.
The next day, spray a medium saucepan with cooking spray. Heat to 285 degrees F (120 degrees C), and add pasta. Cook 10 minutes, turning and basting with water occasionally. While pasta cooking, place salmon fillets in the prepared pan with the butter, lemon glaze, mustard, sugar and corn syrup flavors. Pour salted lima into pan with salmon, turning frequently between additions. Take a teaspoon of the squid ink and drizzle mixture over fish fillets. Cover, and marinate in refrigerator for 10 to 12 hours.
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