The marinade comes together quickly and will last for months in the refrigerator. I make a large batch so it is waiting for me when I’ve rushed into the kitchen, needing to get a good dinner out in a hurry. It quickly adds interest to the flavor of something I am pan searing or cooking on the grill. If you are going to use the grill, cook over medium rather than high heat, so fish or chicken doesn’t char.
Mustard horseradish marinade is excellent with oily fleshed fish like salmon and swordfish steaks. If you only have 15 minutes or so to marinate, it still imparts great flavor. I use it on dark cuts of poultry like chicken thighs. It pairs well with side dishes that have either a Mediterranean or Asian accent.
1 cup olive or canola oil
¾ cup soy sauce
1 cup Dijon mustard
¾ cup prepared horseradish
½ cup dark agave, brown sugar or maple syrup
1-2 tsp salt