I read the reviews first and decided to follow the suggestions for making more sauce (I agree it's a "must") and adding some ginger to it. I also decided to broil the salmon tops in order to carmelize the sauce on the salmon(yum). While I was broiling the salmon, I was reducing the sauce on the stove top, if it doesn't reduce quick enough then use the corn starch, but I prefer to just reduce the sauce by cooking it on a slow boil on the stove in order to ger a nice thick "gravy" without adding the corn starch or flower, that way you're not adding any other flavors to that phenominally delicious sauce. I will definitely make this again!
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