I have a question about the recipe "Tangy Teriyaki Salmon" from Singerinkitchen. Any recommendations on how to save the glaze after removing the poached salmon?
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By save, do you mean store? The recipe has you reduce the cooking liquid to a glaze. After that, you could refrigerate it. It will likely still taste of the salmon, though.
I posted a recipe for "Special Teriyaki Glaze" a while back. It might be what you're looking for.
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