Strong smell form lids.
I have some stylish jars. They are convinient to store anything. When I washed the jars it is difficult to remove the strong smell from lids. I've tried washing up liquid, bleach and baking powder, they doesn't looks well. Anyone have some ideas to the smell?
Last edited by sentikakar; 11-27-2012 at 06:04 AM.
May be placing them in sun will help you.
Originally Posted by xownhgeg
Pan-Grilled Salmon With Maple-Pomegranate Sauce
The sweetness of the maple syrup in the sauce is balanced by the tartness of the pomegranate molasses, making a warm, fragrant sauce for light, fresh pan-grilled salmon.
Note: If you don't have a grill pan, use a heavy (preferably cast-iron) skillet to sear the fish. Cooking time will be the same.
1/2 tbsp unsalted butter
1 tbsp finely chopped shallot
3 tbsp maple syrup
1 tbsp pomegranate molasses
1 tsp Dijon mustard
freshly ground black pepper
olive oil, for brushing
2 4- to 5-oz salmon steaks (about 1-inch thick) with skin on 1 side
Heat a small skillet or saucepan over medium-low heat. Add the butter and swirl to coat. Add the shallot and cook 3 minutes, stirring frequently.
Add the maple syrup, pomegranate molasses, and mustard and season with salt and pepper. Bring to a light simmer, then reduce the heat to low and cover. Cook gently 10 minutes. Remove from the heat.
Meanwhile, heat a grill pan over medium-high heat and brush with oil. Season the salmon steaks with salt and pepper and place in the pan skin-side up. Grill 3 minutes.
Turn skin-side down and grill until the salmon is just cooked through but still pink in the center, 2-3 minutes longer. Lift the fish off its skin (the skin should stick to the pan) and place 1 salmon steak on each of 2 plates.
To serve, divide the maple-pomegranate sauce and spoon on top of and around the salmon. Serve right away.