On last night's dinner plate: miso-glazed salmon steaks, Israeli couscous with toasted pine nuts, baby broccoli florets, and a cold Brooklyn Brewery Brown Ale.
Was this the same menu as the last time I tried this recipe? Sure, with one difference being that I actually got ahold of salmon steaks instead of fillets. (They broiled perfectly.) Another key difference: I was using true white miso from the Asia Grocery on Peters Creek Parkway, instead of a miso soup product from the international aisle at the Harris Teeter. That made the flavor really pop. Umami-spiked goodness!
"Miso-Glazed Salmon Steaks," from Bon Appétit, May 2011, p. 58.
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