Comments on: Roasted Almond Crusted Salmon with a Pomegranate Glaze

By: anjaconda

anjaconda — Mon, 25 Jun 2012 03:36:46 +0000

Very good, used whole egg and it was very good. Had way too much breading mixture left over so I will also have to half that recipe. Also, with regular balsamic my sauce didn’t thicken and looked like sad black spots on my delicious fish. Tasty but way too runny and dark – not golden but black. Have to use pomegranate I guess?

By: bakingmama2be

bakingmama2be — Mon, 14 Nov 2011 16:00:25 +0000

Super Easy and Yummy! It was devoured!

By: Elly Gramatikova

Elly Gramatikova — Thu, 10 Nov 2011 04:37:25 +0000

It was very good! I also used regular balsamic and my sauce didn’t get thick… gonna have to find pom vinegar next time it sounds amazing! used whole egg and was still great, hubby loved it

By: Fabs

Fabs — Wed, 02 Nov 2011 18:20:17 +0000

I used four salmon filets and had tons of the flour/panko/almond coating left over, so I will be sure to half the recipe next time. I’m not sure what I did with the sauce but it never thickened up? I used regular balsamic vinegar, I think pomegranate vinegar would be better if you can find it. I really liked the almonds in the crust!

By: rccola428

rccola428 — Mon, 17 Oct 2011 00:29:38 +0000

Very good!! Also very quick and easy. I served it on top of spinach with feta and pomegranate seeds. So yummy!