2 lb. salmon fillet
2 tbsp. drained bottled horseradish
2 tbsp. Dijon style mustard
2 tbsp. bottled oyster sauce (found in Oriental markets & lg. supermarkets)
2 tbsp. chili sauce
1 tbsp. dry white wine
1/8 tsp. white pepper

Remove any bones from the salmon; rinse and pat dry with paper towel. In same bowl, whisk together the horseradish, mustard, oyster sauce, chili sauce, soy sauce, wine and white pepper until the marinade is combined well. Put the salmon in shallow dish, just large enough to hold it, let salmon marinate, covered and chilled for 48 hours.

Let salmon come to room temperature. Scrape off most of the marinade and cut salmon into 4 pieces. Bake salmon skin side down, in a buttered baking dish in a preheated 350 degree oven for 10-11 minutes or until cooked through. Serves 4.