"sf" > wrote in message
...
> On Thu, 24 Oct 2013 16:17:02 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 24 Oct 2013 15:02:53 +0100, Janet > wrote:
>> >
>> >> If you don't mind me saying so, when I cook fish I want to taste--
>> >> that fish. Any additional flavourings should complement it but not
>> >> mask
>> >> or overtake it.
>> >>
>> >> I don't understand using so many strong and opposing flavours (
>> >> rosemary, marmalade, vinegar and onion) with fresh fish. Whatever
>> >> happened to the flavour of the salmon?
>> >
>> > AFAIC, it was there - I don't like fish in general, so if all I taste
>> > is the topping - I like it even better.
>>
>> Especially where salmon is concerned!
>
> Salmon is one of the fish I will tolerate, but that doesn't mean I
> love it. As I said previously, I'll try that topping with a different
> vinegar next time. I liked the sweet & sour flavor! It was like
> putting lemon on it, only more substantial because of the onion.

Sounds good to me. I usually put loads of mayo on it at table.

I notice you will change red wine vinegar for the balsamic. Don't you think
you will miss the sweetness of the balsamic?

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