I cooked the last of my frozen salmon fillets with yet more of last week's Quattro honey- dijon- dill- orange juice reduction glaze. And threw the rest of the glaze in the freezer. As good as it is, I probably won't need to eat Salmone al Miele three more times next week. On the side: asparagus, blanched in salted water then pan-seared and finished with butter and a squeeze of lemon.
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