While it would have been fine with me for the salmon to have a more pronounced glaze, this was still a fine dinner. I guess an extra step might have been to boil the marinade and let it simmer a while, or reserve some of it before the salmon goes in and cook it to a nice syrup-y texture.
"Sweet Bourbon Salmon," by Martini Chef of Johnson City, TN.
Cooking method based partially on "Miso-Glazed Salmon Steaks," from Bon Appétit, May 2011.
Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley, from Bon Appétit, December 2004.
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