Talking Textures

On Saturday, I made Salmon in Vanilla Champange Sauce. I served it with Jasmine white rice and sauteed spinach, with the sauce spilling over all three components. It was very good and I want to make it again, but it seemed to be lacking something. I thought it needed some kind of texture but don't know what I would change as I liked very much the flavors together...any ideas? Thanks!


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