Once again, it's the afternoon for me to hit the road for a few days of work in Virginia, and I wanted to make some supper before I took off. I chose very, very well.
I revisited the miso-glazed salmon recipe that's shown up a couple of times before, and geez louise, was it mighty fine.
It was accompanied by fresh-steamed asparagus topped with butter and some kosher salt, and a pine nut and garlic quinoa that came out just exactly on the money.
"Miso-Glazed Salmon Steaks," from Bon Appétit, May 2011, p. 58.
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