tag:blogger.com,1999:blog-8718193540414298417.post3018554093160543471..comments2023-07-04T08:24:39.211-07:00Comments on Sage Sprout: Broiled Salmon with Herb Mustard GlazeElsahttp://www.blogger.com/profile/00327689950931386387noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8718193540414298417.post-66093949984049504222010-02-25T22:31:48.409-08:002010-02-25T22:31:48.409-08:00You forgot to mention how delicious it was...but I...You forgot to mention how delicious it was...but I've got you covered there. It was quite delicious ;) Seriously, no need for the lemon, the mustard glaze does quite nicely without it. The brussel sprout - shallot concoction was a very very close second favorite in this meal. Please post those pictures and that recipe soon.<br /><br />I have to say, I was a little surprised by the choice of red wine to accompany the dish, but being a recent fan of seafood, what would I know? I now know the sweeter merlot was a good choice, but I can see how a zin would also do the trick, as you mentioned.<br /><br />Bravo friend! You have a real talent. Consider the tupperware returned, along with my hope to experience whatever your foodie-minded imagination has to offer next.Unknownhttps://www.blogger.com/profile/07376761663544090885noreply@blogger.com