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Polynesian Glazed SalmonThis was published in the LA Times (6/23/95) and I tried it right away. Yes, the recipe looked good, but the taste....wow! My daughter, who doesn't like salmon, not only loved this, but she begged me to make it again.
Bring to a boil; reduce heat to simmer. Cook until reduced by half, about 15 minutes.
Glaze will keep refrigerated for several days.
To prepare salmon:
Place salmon in shallow pan.
Add water to cover, plus 2 cloves garlic, dill and 1/4 teaspoon salt.
Bring to a boil; reduce heat to simmer. Cover and cook 3 minutes.
Remove from heat and let stand in covered pan 8 minutes.
Remove salmon from cooking liquid and place, skin side down, onto broiler pan.
Baste with glaze.
Broil, basting often with glaze, just until golden and well-glazed, about 2 minutes.
Makes 4 servings.
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