With downtown just a bit a-buzz with it being Mother's Day and graduation weekend for Wake Forest University, it was nice to have a quiet meal inside the comforting abode known as the Roediger House. I served up wonderfully thick (and perfectly cooked!) salmon filets with a miso-mirin glaze and chilled rosemary-dijon cream sauce; garlic-spiced pearl couscous; and Caesar salad. No dessert needed on this night of such good food.
Miso Glaze from "Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
"Chilled Rosemary-Dijon Cream Sauce," in The Ultimate Southern Living Cookbook, compiled and edited by Julie Fisher Gunter. Birmingham, AL: Oxmoor House (1999), p. 216.
Couscous recipe based partially on "Toasted Israeli Couscous with Pine Nuts and Parsley, from Bon Appétit, December 2004.
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