I served this at a dinner party and it was a huge hit. A couple of tiny additions: I rubbed the salmon with olive oil, salt and pepper, then coated with the sauce and refridgerated until just before serving. Also, based on other comments, I made the sauce and divided it in half straight away. I put half in the small bowl and refridgerated until supper. The extra sauce (not heated) was passed with the salmon - and it was packed with flavor after sitting in the fridge for a couple of hours. Next time I divide it 1/3 -- 2/3, and kept the 2/3 for passing. There was not a drop of sauce left at the end of dinner.
This is a great make ahead meal. Allows you time to visit with your guests, and then pop it in the over for 12 minutes before dinner, serve it hot and fresh.
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