Hmmm, tonight's Izakaya Alice menu didn't fare too well...
Any hints as to why? Maybe the sauce just was too heavy?
Baked Sockeye Salmon with Mustard Dill Sauce:
1. Mix 1/4 cup mustard (Dijon), lots of dried dill, dash of curry powder and ponzu.
2. Slather mustard mixture on 1 lbs sockeye salmon.
Yah, it was easy to prepare in the typical Izakaya Alice way, but it just didn't get consumed at the usual rate. I wonder if I needed more lemon/citrus/vinegar to cut the grease of the sockeye salmon. Or maybe I should have washed the salmon in wine to get the fishiness out.
This recipe had so much potential, yet it just didn't get loved by my diners as much. I wonder what I could do better next time...