It's Alaskan King Salmon season and yesterday was the first day that my local Harris Teeter had gotten some in. It looked mighty fine and, tonight, after glazing with a miso-mirin-ginger concoction and slow-roasting it on a cedar plank on the grill, it tasted mighty fine, too.
"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
Reminder of an approach to plank-grilling salmon from "Planked Salmon with Spice Rub," from Fire & Smoke. Recipe accompanied package of cedar grilling planks.
Creamy Grits, from Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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