Immediate clarification for recipe!

Everyone, there is a recipe in my new book, Anne Byrn Saves the Day, that needs immediate clarification. For the Bourbon and Brown Sugar Salmon, it is critical that you use a large fillet of salmon that weighs 2 to 3 pounds, as directed in the recipe. This is so it will absorb the marinade. If the recipe is prepared using a smaller portion of salmon, there is the possibility that the excess marinade in the pan will ignite in the oven. If you use a smaller amount of salmon, drain all the marinade from the salmon before baking. Also, in a sidebar, I mention how to broil this recipe. Since there is alcohol in the marinade, please do not broil it as there is a possibility that the marinade will ignite in the oven. Thank you.

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