I've reviewed this recipe before and given it 5 stars. I'm still surprised by the people who say that this keeps seperating and looking bad. If you use monterey jack or monterey jack/colby cheese, it doesn't seperate or look bad and tastes delicious. Really worth a try!
I made this last night for my husband, children, and inlaws. Each previous review was on target, and I only made a few small changes. I roasted the shallots and made the sauce in the morning. I mixed the flour with beef broth, then thickened the sauce with it and added the butter directly to the sauce at the end. I used more flour than called for in the recipe because I wanted the sauce to be a bit more substantial. Fantastic!
I made this tonight and both my husband and I loved it. I followed other posts and cut the butter in half (only used about 6 tbls.) and used 2 tbs. of soy sauce. I also used a sweet white wine and the wine vinegar. I used dried cilantro, but only about 1 tsp. I served this over briefly stir fried bok choy and shitake mushrooms. I seared the tuna over high heat to a slight light pink in the center as I did not have maguro tuna, only yellowfin, which tastes a little more fatty to me. The sauce is exactly the same as that which is served a a very popular local restaurant with salmon crusted with panko bread crumbs. This is a keeper!
I made this with scallops and shrimp last evening, but felt that the taste was a little bland and too heavy. Probably won't make again.
Love this recipe! I use less sodium taco seasoning mix and the result is great! No other changes necessary, this is fantastic! I have also made this with tilapia and the results are equally as delicious.
Fantastic recipe!!! I had to make do with ingredients that were available in my pantry, such as canned Italian tomatos and some left over bruschetta from Costco. (No balsamic vinegar in it.) I added a few Italian spices and baked it in a 9x13 in. glass dish because I had too much sauce. After it finished baking, I added 1/2 and 1/2 to reduce the fat content, cut up carrots for sweetness and used my hand blender to disguise the fact that this had olives in it from my kids. Put the sauce on the sliced pork and over spaghetti. Really wonderful! Thanks for the original recipe.
My family just finished this meal and I have to review it immediately! I followed the advice of many other reviewers and added approximately 1/4 cup of lite soy sauce and 2 small cloves crushed garlic. I added onion powder at the end, but would have used scallions if I had them. It was still sweet, but the sauce is completely gone! I also cooked the salmon on low heat to prevent burning of the sugar, then removed it to hold in the oven while I reduced the sauce over medium heat while stirring continuously. Wonderful, wonderful taste!
I made this several weeks ago and am making it again! It is very addictive! Because I made so much the first time, I froze it in individual containers to take to work. I used the blender to make it very creamy. I did not put the cilantro in before freezing, just added it when I reheated. I was apprehensive about freezing this, but it was fantastic and still creamy, not grainy.
