Brought this to a bbq and got tons of raves. I tried to put them away a few times to clear up space for the main meal, but was attacked by friends who wanted me to leave them out. I also marinated the cheese a bit. Made my first balsamic reduction to drizzle over the top and I'm hooked. These were beautiful, too.

Reviewed On: Aug. 16, 2009

We have access to tons of great salmon, so we're always looking for the next best thing. This is a really nice marinade/glaze because it lets the salmon flavor come through. I was worried it would taste like teriyaki, but it did not. Very subtle. Fresh ginger tip: freeze your fresh ginger in a baggie and grate it frozen, peel and all. The peel comes off on the front side of the peeler and doesn't get into your dish. You also don't need to bother with putting it in the tinfoil boat to marinade. We did it in a baggie. Tonight we're going to plank it after marinading instead of cooking it in the sauce.

Reviewed On: Aug. 1, 2009

Made a total variation of this recipe, so I'm leaving a rating just to let you all know that if you have the majority of these ingredients in your pantry, it turns out just fine if a few things are missing. I wasn't in the mood to assemble so many ingredients after making crab cakes and other side dishes, so I left out quite a bit. (Here's what I did not add: celery, capers, olive oil, olives) Subbed spicy brown mustard for Creole mustard. Added a healthy dash of Old Bay. Didn't measure anything - just eyeballed it and it was fine.

Reviewed On: Jul. 11, 2009