Hi, this is overall a very good recipe, the sauce came out delicious, and I think most of this recipe is the sauce.I don't know that I would agree that this is that "easy",it's certainly not hard,but there are a lot of ingredients to measure out,and most of these items are not things I had on hand (e.g. miso paste,seasoned rice vinegar, sake,soy-ginger salad dressing...Pay careful note to the type of vinegar,one review said it came out too vinegary,don't use the wrong vinegar, there is apparently quite a difference in taste depending on the type.) Luckily I pretty much found all of these ingredients at Whole Foods, with the exception of the soy-ginger dressing.It doesn't seem like anyone found that,my work-around was this great Asian sesame dressing with a few sprinkles of powdered Ginger added.Based on the reviews, I also lessened the miso paste to about half and lessened the water just a bit.I added a little basil.The sauce was incredible.I found it to be delicious and just the right consistency.However, I doused my salmon with it, and perhaps I shouldn't have done that.I skipped poaching, and after following the baking/broiling time exactly, my salmon was still not cooked. Served it to my boyfriend.He asked that it be put back in the oven(embarrassing!)After another 15 mins I served it.It was still super moist, maybe slightly mushy.Fantastic flavor,I don't know if I had too much sauce or if salmon is just not his thing since he prefers steak.May try on a different fish.
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Hi, this is overall a very good recipe, the sauce came out delicious, and I think most of this...