This salmon was a nice switch from the usual savoury salmon we eat. The recipe calls for 1.5 lbs of fish and we only had 1 lb of fresh Atlantic salmon, so I tried to modify the sauce ingredients to suit. We baked the salmon instead of pan frying it (just seasoned with a little sea salt and pepper), and cut the sauce ingredients by 1/3. Although the sauce was quite sweet, we liked it with the fish. The only problem we had with it was that once the sauce cooled, it became very gummy and thick. This *could* be attributed to not measuring the sauce ingredients properly though. When making this again, I will make all of the sauce, but decrease the amount of pecans - we liked it on ice cream too!
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This salmon was a nice switch from the usual savoury salmon we eat. The recipe calls for 1.5...