"Gunner" > wrote in message
...
> Janet, you can weaken this down with wine or more vinegar or as someone
> said soy to make a marinade out of it.
> http://www.mayoclinic.com/health/hea...ecipes/NU00431. But as a glaze
> it is just as good.
>
> I also make a pepper pecan salmon ( basically a pecan praline glaze with
> Sambal Chilli pepper) . It is a sweet heat I serve with a side of steamed
> baby bok choy or asparagus, a wild rice and a chilled crisp Chardonnay

Gunner, thanks for the link. The recipe looks delicious.
Janet