marciarjohnston

Patron

I love the freedom in Jacques’s suggestion to do what he did as a cook in restaurants: crumble whatever you have on hand for the topping. Leftover pound cake, cookies, croissants, brioche, any kind of cake…

Delicious. Our salmon was extra thick and very cold for starters; baked it 75 minutes. It came out tender, perfectly cooked.

Substitutions: I used horseradish instead of wasabi and minced green onion instead of chives and scallions.

The sauce is just the right kind of spicy; needed less than half this amount of sauce for two large servings of salmon.

From Barrie Byron in Facebook.