Agree with Frank P. No need to broil this. The marinade is delish but try this faster way. Marinate for just 15 mins or so. Pan fry the salmon, skin side down for 3-5 minutes in olive oil. Then the other side for 2 minutes while removing the skin. Once done, pop the marinade in there and sizzle for few seconds. Add some corn starch and make a fabulous sauce. Drizzle over the fish and voila!

Reviewed On: Dec. 12, 2010

Taking the advice of others, I also added a splash of good balsamic vinegar to the recipe. The recent heat had made my beet greens bitter, so I just harvested the beet and instead of greens, added some freshly picked peas during the last 5 minutes. Very tasty but would only work really well with very fresh peas. I added a small early red onion from the garden with a small Juane onion instead of just one big yellow onion. I would never have thought of this recipe for myself and it is a keeper. The chiogga beets give it a very pleasing visual appearance and mellow sweetness. Definitely will change your mind on what you think of beets!

Reviewed On: May 30, 2009

Just like others, I changed the recipe a tad to get the texture to match the taste. Reduced cocoa (organic pure dark) to 3/4 cup and sugar to 1.5 cups. Also added 1/4 cup oil for texture and vanilla pure paste vice extract for smoother taste. Using the parchment brushed with melted butter certainly does prevent this from sticking, which it absolutely will otherwise. It isn't really chewy while it is still hot, but once it cools it becomes much moreso. Very tasty, very rich and just perfect when the craving hits you for chocolate brownies!

Reviewed On: May 23, 2009