Comments on: Balsamic Thyme Marinated Baked Salmon w/ Bleu Cheese and Cauliflower Soup http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/ a Food & Recipe blog Thu, 11 Mar 2010 21:27:57 -0800 http://wordpress.org/?v=2.8.4 hourly 1 By: Christina http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/comment-page-1/#comment-341 Christina Wed, 21 Jun 2006 01:10:29 +0000 http://www.whatwereeating.com/archives/85#comment-341 So we just got done eating salmon that was made from this recipe but with a little improvisation. As "Mandy" knows, payday is two days away so I'm feeling a bit like Old Mother Hubbard but was desperate for a bit of a twist on the usual salmon I make. I substituted brown sugar for the honey, dried thyme for fresh (at half the amount), and used poor man's dijon (spicy brown). It was pretty good stuff. At times we would start to taste a lot of the basalmic vinegar but just as it was registering the sweetness would take over, a very nice blend. My husband liked it but more than that was happy to have something other than the usual, he doesn't share my obsession with dill. I cooked it the whole 20 minutes but next time, and there will be a next time, I will probably leave it in slightly longer as the thickest points were just barely done and I like a crispier skin. I give it a solid B. So we just got done eating salmon that was made from this recipe but with a little improvisation. As “Mandy” knows, payday is two days away so I’m feeling a bit like Old Mother Hubbard but was desperate for a bit of a twist on the usual salmon I make. I substituted brown sugar for the honey, dried thyme for fresh (at half the amount), and used poor man’s dijon (spicy brown). It was pretty good stuff. At times we would start to taste a lot of the basalmic vinegar but just as it was registering the sweetness would take over, a very nice blend. My husband liked it but more than that was happy to have something other than the usual, he doesn’t share my obsession with dill. I cooked it the whole 20 minutes but next time, and there will be a next time, I will probably leave it in slightly longer as the thickest points were just barely done and I like a crispier skin. I give it a solid B.

]]> By: Dolores http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/comment-page-1/#comment-106 Dolores Wed, 03 May 2006 04:38:51 +0000 http://www.whatwereeating.com/archives/85#comment-106 I just found your blog -- what a great concept. I'll be back... to read what you're eating, what you're thinking about it, and to cop some of these sensational yet simple recipes. Thanks so much for sharing! I just found your blog — what a great concept. I’ll be back… to read what you’re eating, what you’re thinking about it, and to cop some of these sensational yet simple recipes. Thanks so much for sharing!

]]> By: Us http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/comment-page-1/#comment-86 Us Sat, 29 Apr 2006 07:35:46 +0000 http://www.whatwereeating.com/archives/85#comment-86 Thanks Bea! Your blog is always deliciously gorgeous! Thanks for stopping by. Thanks to you too Rorie! You should definately try the soup... it has to be one of the best things i've eaten lately. And we will certainly be trying hodads... perhaps tomorrow! Thanks Bea! Your blog is always deliciously gorgeous! Thanks for stopping by.

Thanks to you too Rorie! You should definately try the soup… it has to be one of the best things i’ve eaten lately. And we will certainly be trying hodads… perhaps tomorrow!

]]> By: Rorie http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/comment-page-1/#comment-76 Rorie Wed, 26 Apr 2006 17:01:51 +0000 http://www.whatwereeating.com/archives/85#comment-76 It all looks delicious - especially that soup. Thanks for stopping by Milk & Honey & do try Hodad's when you get a burger hankering! It all looks delicious – especially that soup. Thanks for stopping by Milk & Honey & do try Hodad’s when you get a burger hankering!

]]> By: Bea at La Tartine Gourmande http://www.whatwereeating.com/recipes/balsamic-thyme-marinated-baked-salmon-post-in-progress/comment-page-1/#comment-75 Bea at La Tartine Gourmande Wed, 26 Apr 2006 13:54:18 +0000 http://www.whatwereeating.com/archives/85#comment-75 Looks all delicious! Love those little croûtons! I made some yesterday too as a matter of fact, but much simpler version, so I make a note of your recipe! Looks all delicious! Love those little croûtons! I made some yesterday too as a matter of fact, but much simpler version, so I make a note of your recipe!

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