Seriously. I think I've come awfully close to figuring out grilled salmon filets.
This evening, I enjoyed a huge slab-o-salmon along with red quinoa and baby Brussels sprouts...and delicious cold Bell's Best Brown Ale, which is back for the season.
I played with the sweet bourbon glaze recipe a bit, cutting back on the bourbon and then cooking the marinade so that I could use it for an additional sauce both on the salmon and on the quinoa.
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