Ingredients

1 cup (250 mL) balsamic vinegar cup (125 mL) red wine 1 tsp (5 mL) sugar Fennel Confit 2 tbsp (25 mL) butter 1 small fennel bulb, trimmed, core removed and thinly sliced 1 cup (250 mL) sliced red onion cup (50 mL) orange juice tsp (2 mL) sugar Salt and freshly ground pepper Fish 1 tbsp (15 mL) olive oil Four 6 oz (175 g) pieces wild salmon fillets

Description

This Glaze Keeps For 3 Months, Refrigerated. Use To Decorate Plates Or For Adding To Sauces.

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