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Original Message
"Very good ! A taste adventure ..."
Posted by Karchita on 03-27-11 at 11:01 PM
I made this tonight because I had most of the ingredients on hand. I had some salmon in the freezer and a half a bottle of pinot noir and figured I could ad lib the rest. I served it with brown rice and brussels sprouts.

This came out quite tasty. The sauce was thick and almost like a barbeque sauce, but much better (imho) and with a fancy French name. Oooh la la! It complimented the flavor of the salmon well, though I liked it over the rice nearly as much. I love the taste of fresh salmon, but, sadly, that is not what I had available tonight. Personally, I would not put this sauce on delicious fresh fish, but on aged freezer fish, it made a bad thing much better. I thought the brussel sprouts were a perfect accompaniment.

Tweeks:
I used half the sugar and twice the balsamic vinegar.
I used a ton of garlic and no rosemary (though I did put some in the rice).
I added 2 cups of beef broth and then had to thicken it with some corn starch.
To cook the fish, I preheated the pan with canola oil, put the fish in, covered it, and by the time I remembered to check it, it was done perfectly.

Thanks for a culinary adventure, frofro! I'd like to try it again with chicken next time.



 

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