Pomegranate-Balsamic Glaze
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Appears in Cook's Illustrated January/February 2011
Thanks to the addition of cornstarch, this glaze holds fast to fish fillets.
WHY THIS RECIPE WORKS
Our fruity, tangy glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.