And I guess I made the Brussels sprouts extra hot because the steam coming off of them would not quit.
"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
Wednesday, April 18, 2012
Meal No. 482: Miso-Glazed Salmon Steaks
Look: I just feel better about myself if I can drive in from a couple of days of working out of town and not resort to some shabby meal for the evening's repast. I got back to Winston-Salem just after 4:30 and swung by the Harris Teeter. It pleased me to find salmons steaks available, and I knew I still had miso on hand. Say hello to miso-glazed salmon steaks, with Israeli couscous and Brussels sprouts.
And I guess I made the Brussels sprouts extra hot because the steam coming off of them would not quit.
"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
And I guess I made the Brussels sprouts extra hot because the steam coming off of them would not quit.
"Miso-Glazed Salmon Steaks," in Bon Appétit, May 2011, p. 58.
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