Though most glazes are applied with a brush, this slightly chunky mixture of sautéed mushrooms and red peppers is spooned over the fish. The honey helps the crust brown, and a splash of vinegar and a spoonful of chili paste perk up the fish, while the vegetables add texture and color.
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Serve with steamed rice and Stir-Fried Napa Cabbage with Chile and Basil.
Boyfriend loved it & I loved the idea but I felt it was too sweet with the red pepper and all that honey. If you prefer just a bare hint of sweetness and a more savory flavor, replace a Tbsp or so of the honey with a Tbsp or so of dijon mustard. YUM! Recommend pairing this with Molly Stevens's sauteed spinach w/ shallots (if you do, definitely add additional shiitakes to your sauce)!
Wow, did everyone rave. "The salmon is delicious!" Used a little over 6 lbs of salmon for a party of 13. Was asked to make it more often!
Glaze is delicious on chicken! I didn't have any salmon on hand and after reading another reviewer's feedback using it on chicken, I did the same and it was so good! Followed the recipe and instructions as written for the glaze. Cooked and seared chicken breasts on a well heated pan. Sliced chicken and topped with the glaze, served with brown rice for an easy weekday dinner. Delish! Cant wait to try it with salmon!
Salmon was tender. Delicious topping. Important to let salmon come to room temp before broiling.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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