Apologies for being in repeat meal mode, but the salmon steaks were on sale again and I knew I could prep this meal reasonably quickly. That's what was called for since I drove in from working down in Richmond County, NC, this afternoon.
This is the persistently and consistently delicious broiled miso-glazed salmon steak, and it was joined on tonight's dinner plate by baby lima beans and Israeli couscous. Some Bell's Best Brown Ale helped wash it all down.
"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
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