This is a side dish I’ve made so many times that I cannot honestly tell you how I thought of it or if it was inspired by another recipe. It’s my go-to side dish for my homestyle version of Duck a l’orange (which is why I put the “French” in front of fusion), but it also goes really well with glazed salmon, or as a vegetarian dish on its own.
I think I inherited my dad’s salsa gene. We both make salsas that pack a punch when it comes to flavor and somehow seem to go well on top of…anything. However, my dad, unlike me, has knife skills like a ninja. So after I took my first knife skills class, the first thing I did when I got home was make a salsa — it’s the best way to practice uniform dicing and the results are delicious. Now, I’ve done it so many times, I’ve got the recipe — and the knife skills — down to a science. So please enjoy…
It’s fun to play “fancy French food” in the kitchen every once in awhile. Unfortunately, I am not classically trained and some techniques and ingredients are just beyond my reach. But when you’re cookin’ up a duck breast, you can’t help but want to make it a l’orange, right? Enter, my cheats sauce…
Salmon fillet, coated with a honey-mustard sauce, and grilled to perfection on top of a cedar plank — this is by far one of my favorite recipes. In fact, this is my go-to Sunday supper. It’s super easy, definitely delicious, and is best paired with nicely chilled rosé.
This is just a fun little sauce I came up with and have developed slowly, experimenting with seasonings and accompanying main dishes each time I make it. I think I’ve finally got it down and am ready to share.
