What a wonderful recipe, thank you! We would've eaten this reduction/glaze with a spoon, all on it's own! Glad I doubled the glaze recipe, as we love extra sauce. Substituted 3/4 cup pineapple juice for the honey (as it was leftover from a can of pineapple I was using in another recipe) and omitted the mustard (in fear it wouldn't work well with the pineapple). Added red onion (one medium red onion, sliced in rings) when sautéing garlic. Did a final drizzle with the reduction, and then broiled the salmon the last two minutes, to get a beautiful glaze. Served with "Asparagus and Water Chesnuts" as submitted by CATJENKINS (The asparagus also relied on balsamic, so figured it was a go-to compliment for the salmon.) Both great recipes. Thanks for sharing!
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What a wonderful recipe, thank you! We would've eaten this reduction/glaze with a spoon, all...