Originally Posted by
phillygold
Tonight, grilled cedar plank wild king salmon. Wild rice, and a to be determined veggie from a local farm stand.
My dilemma, do I add a honey bourbon glaze or not? Generally, I don’t like to add much to fish. It tends to mask the flavor. Especially on this exquisite cut. However, part of me craves the honey bourbon! Decisions, decisions…
Turn the honey bourbon into a drizzle or dip... Or break up the fish into two pieces and glaze just one piece and leave the other plain (just have to make sure you do something so it doesn't dry out completely)...