The only change I made to the recipe was to soak my salmon in milk first to help counteract that fishy flavor. I was hoping that the bourbon would make "saucier" caramel but it all evaporated off & the caramel was indeed, caramel. I made extra to use as a topping & as soon as it hit the plate it solidified into a pretty tasty, chewy morsel of caramel. But who wants to peel caramel off their plate? LOL The flavor was great paired w/ the salmon though so next time, I'll add the bourbon later so that it doesn't all cook off. I paired this w/ brown rice cooked in wine & chicken broth & a salad w/ rice pudding for dessert. Thansk for a nice recipe Debbie F...we enjoyed it.
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The only change I made to the recipe was to soak my salmon in milk first to help counteract...